Chicken and Wild Rice Casserole Recipe | Trisha Yearwood | Food Network

Ingredients

• Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
• 1 cup (2 sticks) unsalted butter, plus more for greasing dish
• 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
• 1 small onion, chopped
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half
• 4 cooked boneless, skinless chicken breast halves, diced
• 1 cup toasted slivered almonds, coarsely chopped
• 1/2 cup sliced pimientos
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper