Ingredients
1 small onion, chopped1/3 cup butter1/3 cup all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepper1 can (14-1/2 ounces) chicken broth1 cup half-and-half cream4 cups cubed cooked chicken4 cups cooked wild rice2 jars (4-1/2 ounces each) sliced mushrooms, drained1 jar (4 ounces) diced pimientos, drained1 tablespoon minced fresh parsley1/3 cup slivered almonds
Preparation
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
