Ingredients:
1 (6 ounce) packages long grain and wild rice blend ( I use Uncle Ben’s)
1/3 cup butter
1 cup canned sliced mushrooms, drained ( can use more, I just use one can for this)
1 large onions, chopped
1 tablespoon minced fresh garlic ( or to taste)
1/3 cup flour
salt and pepper
1 cup half-and-half cream
1 cup chicken broth
1/4 cup grated parmesan cheese ( or to taste)
3 cups cubed cooked chicken ( can use less, I blanch my chicken breasts in boiling water with salt for about 20 minutes)
1/4 cup pimiento, drained and diced
chopped fresh parsley ( optional and to taste, I use about 1/4 cup)
1/2 cup slivered almonds
Directions:
Set oven to 400 degrees.
Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
Cook the rice according to package directions; set aside.
In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
Stir in Parmesan cheese, and cook for another 2-3 minutes.
Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
Spoon into a casserole dish.
Sprinkle with more grated Parmesan cheese.
Bake uncovered for about 25-30 minutes.
Delicious!
Servings: 4-5
Time preparation: 15 min.
Time total: 40 min.