While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta

TOTAL TIME: Prep: 20 min. Bake: 30 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 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

Directions

• 1. 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.

• 2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

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