Chicken-and-Wild Rice Casserole

Ingredients

• 2.5 ounce almonds sliced
• 0.5 cup butter 
• 6 ounce water chestnuts drained sliced canned
• 1.5 cups chicken broth 
• 3 cups meat from a rotisserie chicken cooked chopped
• 0.3 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 1.5 cups half-and-half 
• 4.5 ounce mushrooms drained sliced
• 1 small onion chopped
• 0.5 teaspoon pepper 
• 6.2 ounce fast-cooking and rice mix long-grain wild
• 1 teaspoon salt 

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Cook rice mix according to package directions; set aside.
2. Melt butter in a Dutch oven over medium-high heat.
3. Add onion, and saute until tender.
4. Add flour, and cook, stirring constantly, 1 minute.
5. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
6. Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds.
7. Bake at 350 for 15 to 20 minutes or until thoroughly heated.