You’ve heard the rumors, the delightfully playful gossip around town. Yes, you’ve heard it right: Talk-of-the-Town Casserole really is that delicious! A rich, creamy, chicken-filled, and poultry-flavored casserole packed with nutty wild rice, beefy mushrooms, and spicy pimiento peppers is sure to generate some buzz around your dinner table! The crunchy almond topping will have you singing its praises up and down your street! Hear and taste all about this Talk-of-the-Town Casserole!
Ingredients
- 1 small onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 (14.5-ounce) can chicken broth
- 1 cup half-and-half
- 4 cups chicken, cooked, cubed
- 4 cups wild rice, cooked
- 2 (4.5-ounce) jars sliced mushrooms, drained
- 1 (4-ounce) jar diced pimientos, drained
- 1 tablespoon fresh parsley, minced
- 1/3 cup almonds, slivered
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 2 1/2-quart baking dish.
Step 3 –In a large saucepan, sauté the onion in the butter over medium heat until tender.
Step 4 –Stir the flour, the salt, and the pepper into the butter mixture until blended.
Step 5 –Gradually stir the broth into the butter mixture and bring to a boil.
Step 6 –Boil the butter mixture, while stirring, until thickened and bubbly, about 2 minutes.
Step 7 –Stir the half-and-half, the chicken, the rice, the mushrooms, the pimientos, and the parsley into the butter mixture and cook until heated through.
Step 8 –Transfer the chicken mixture into the prepared baking dish.
Step 9 –Sprinkle the top of the casserole with the almonds.
Step 10 –Bake the casserole, uncovered, until bubbly, about 30-35 minutes.
Step 11 –Serve.
