Chicken and Wild Rice Casserole

Ingredients

• 3 tablespoons butter 
• 0.5 cup onion chopped
• 3 tablespoons flour all-purpose
• 1.5 cups water 
• 2 tablespoons sherry dry
• 6.2 oz cooking spoons of blended tatashe-pepper mix long-grain wild
• 18 oz chicken breast strips/pre-cooked/chopped diced frozen thawed cooked
• 8 slices sandwich bread white cut into 1/2-inch cubes ( 4 cups)
• 1 cup almonds sliced
• 0.3 cup butter melted
• 1 serving parsley fresh chopped
• 3 cups frangelico 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
2. Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened.
3. Pour into baking dish.
4. Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon.
5. Sprinkle evenly over casserole.
6. Bake uncovered 20 to 30 minutes or until topping is golden brown.
7. Let stand 5 minutes before serving.
8. Sprinkle with parsley.