Creamy Baked Chicken and Wild Rice Casserole

Instructions

1. 1

   Preheat oven to 350°F. In a large saucepan, bring water to a boil; stir in wild rice and 1 teaspoon salt. Reduce heat, cover, and simmer until rice is tender and has puffed open, about 45-50 minutes. Drain any excess water.

2. 2

   In a large pot, melt the butter over medium-high heat. Sauté the mushrooms and onion until softened, about 5 minutes. Stir in the cooked wild rice, diced chicken, pimiento, parsley, pepper, chicken broth, and heavy cream. Season with the remaining 1-1/2 teaspoons of salt.

3. 3

   Transfer the rice and chicken mixture to a 3-quart or 13x9-inch baking dish. Sprinkle the top with the Parmesan cheese and slivered almonds. Bake, uncovered, until heated through and the top is lightly browned, about 50-60 minutes.