Chicken-Wild Rice Casserole - cooking recipe

Ingredients

1 pkg. long grain and wild rice
1/2 c. chopped onion
1/2 c. butter or margarine
1/4 c. flour
1 (6 oz.) can sliced mushrooms
1 1/2 c. half and half or evaporated milk
chicken broth
3 c. cooked and diced chicken
1/4 c. diced pimento
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. blanched, slivered almonds

Preparation

Prepare wild rice according to package directions.
Cook onion in butter until tender, but not brown.
Remove from heat; stir in flour.
Drain mushrooms, reserving liquid.
Add enough broth to liquid to make 1 1/2 cups.
Gradually stir into flour mixture.
Add cream.
Cook and stir until thick.
Add rice, mushrooms, chicken, pimento, salt and pepper.
Place in 2-quart casserole and sprinkle with almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 10.
(It takes about 1 1/2 fryers to make 3 cups diced chicken.)