Chicken And Wild Rice Casserole

By Market Street

• 2 boxes (6 oz) Uncle Ben’s Wild Rice
• 1 stick butter
• 1 large onion, chopped
• 1 c slivered almonds
• 2/3 c flour
• 1 tsp Creole seasoning
• 4 c chicken broth
• 1 can evaporated milk
• 1 jar (4 oz) diced pimento
• 2 cans canned chicken

Cook rice according to package directions, omitting the butter. Meanwhile, melt the butter in a large heavy pan that can go in the oven (if you don’t have one, at the end put in a buttered 4 quart casserole baking dish) over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and canned milk and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimento, chicken, and rice. Bled well and spoon into a buttered 2-quart casserole baking dish. Bake for 40 minutes at 375 degrees, or until heated through.