Well, diggity, diggity! Wild West Bake is on the table and suddenly we have the urge to only speak like a cowpoke from the early 1800s, even though we live in the middle of a city. Hey, it’s fun right?! Yee-haw! Let’s dig into this heapin’ helping of tender chicken that’s fixin’ with wild, wild rice, earthy mushrooms, and spicy pimientos. You’re gonna want to lasso that stuff right into your mouth, for sure! And don’t worry, no need for a showdown, this Wild West Bake makes plenty for your crew, so everyone can enjoy. So, go ahead and round ’em up! It’s dinnertime, partners!

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  • 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 and 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 slivered almonds, for garnish
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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 over medium heat, add the onion and the butter and sauté until tender.

Step 4 –Stir the flour, the salt, and the pepper into the onion until blended.

Step 5 –Gradually stir the chicken broth into the onion mixture.

Step 6 –Bring the broth mixture to a boil and cook, while stirring, until it thickens and is bubbly, about 2 minutes.

Step 7 –Stir the half-and-half, the cubed chicken, the cooked rice, the mushrooms, the pimientos, and the parsley into the broth mixture and cook until heated through.

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Step 8 –Pour the chicken mixture into the prepared baking dish and sprinkle with the almonds.

Step 9 –Bake the casserole until bubbly, about 30-35 minutes.

Step 10 –Serve.