Ingredients

The following ingredients have 8 Servings
  • 6 ounces long grain and wild rice mix ((recommended: Uncle Ben’s))
  • 1 medium onion (chopped)
  • 1 rib celery (chopped)
  • 4 tablespoons butter
  • ¼ cup flour
  • 6 ounces canned sliced mushrooms
  • 1 ¼ cups chicken broth
  • 1 ½ cups half and half
  • 3 cups diced (cooked chicken)
  • ¼ cup diced pimiento (drained)
  • 2 tablespoons chopped fresh parsley
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 2 ¼ ounces sliced almonds

Instruction

  • Cook the rice mix according to the package directions.
  • Preheat the oven to 350 degrees.
  • Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in flour.
  • Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.
  • Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.
  • Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly.
  • Remove the casserole from the oven and allow it to cool briefly before serving.