Alcoeur Apron's Chicken and Wild Rice Bake

Ingredients

• 3 cups water

• 1 cup uncooked wild rice

• 2 1/2 teaspoons salt, divided

• 1/4 cup butter, cubed

• 1 pound sliced fresh mushrooms

• 1 medium onion, chopped

• 3 cups diced cooked chicken

• 1 jar (2 ounces) chopped pimiento, drained

• 1/4 cup minced fresh parsley

• 1/4 teaspoon pepper

• 1 cup chicken broth

• 1 cup heavy whipping cream

• 1/4 cup grated Parmesan cheese

• 3/4 cup slivered almonds

Steps

1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.

2. Preheat oven to 350°. In a 6 quart stockpot, heat butter over medium-high heat; sauté mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.

3. Transfer to a 3 quart or 13xp inch baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Source: https://www.tasteofhome.com/recipes/chicken-and-wild-rice-bake/