Name: Chicken and Wild Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 small onion, chopped; 1/3 cup butter; 1/3 cup all-purpose flour; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1 can (14-1/2 ounces) chicken broth; 1 cup half-and-half cream; 4 cups shredded or cubed cooked chicken; 4 cups cooked wild rice; 2 jars (4-1/2 ounces each) sliced mushrooms, drained; 1 jar (4 ounces) diced pimientos, drained; 1 tablespoon minced fresh parsley; 1/3 cup slivered almonds

This chicken and wild rice casserole is the perfect dinner for when you need something easy, balanced and friendly for the whole family. Precooked chicken and rice make it even quicker.

Ingredients

1 small onion, chopped

1/3 cup butter

1/3 cup all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon pepper

1 can (14-1/2 ounces) chicken broth

1 cup half-and-half cream

4 cups shredded or cubed cooked chicken

4 cups cooked wild rice

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1 jar (4 ounces) diced pimientos, drained

1 tablespoon minced fresh parsley

1/3 cup slivered almonds

Instructions

1 Make the casserole filling

2 In a large saucepan, saute the onion in butter until it's tender. Stir in the flour, salt and pepper until they're fully blended. Gradually sir in the broth and bring it to a boil. Boil and stir the broth for two minutes or until it's thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley and heat them through.

3 Bake the casserole

4 Transfer the filling to a greased 2-1/2-quart baking dish. Sprinkle the slivered almonds on top. Bake, uncovered, at 350°F for 30 to 35 minutes or until the casserole is bubbly. Garnish it with additional parsley just before serving.