Ingredients
3 cups water1 cup uncooked wild rice2-1/2 teaspoons salt, divided1/4 cup butter, cubed1 pound sliced fresh mushrooms1 medium onion, chopped3 cups diced cooked chicken1 jar (2 ounces) chopped pimiento, drained1/4 cup minced fresh parsley1/4 teaspoon pepper1 cup chicken broth1 cup heavy whipping cream1/4 cup grated Parmesan cheese3/4 cup slivered almonds
Preparation
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.
Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
