CHICKEN AND WILD RICE CASSEROLE

Ingredients:

• 1 cup uncooked wild rice

• ½ cup butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• ¼ cup all-purpose flour
• 1 (6 ounce) can sliced mushrooms, undrained
• 1½ cups chicken broth
• 1½ cups half-and-half
• 3 cups diced, cooked chicken
• 1/4 cup diced pimento
• 2 teaspoons dried parsley flakes
• 1½ teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup chopped pecans

Cooking directions:

Cook wild rice according to package directions and set aside. Melt butter in heavy saucepan. Saute onions and celery in butter until tender. Stir in flour and cook for 1 minute over low heat. Add mushrooms, broth and half-and-half. Cook over medium heat, stirring constantly until thickened. Stir in rice, chicken, pimento, parsley and seasonings. Pour mixture into greased 2 quart casserole dish. Top with pecans and bake at 350 degrees for 25-30 minutes or until bubbly and brown.