Chicken wild rice casserole is comforting dish is perfect for a company dinner, it’s also too good not to make for everyday meals. From Elizabeth Tokariuk of Lethbridge Alberta.

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 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

Method 

In a large saucepan, saute onion in butter until tender. 

Stir in 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. Yield: 6-8 servings.