Chicken- Wild Rice Casserole


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CHICKEN-WILD RICE CASSEROLE

Submitted by Dianne Peterson from Illinois

1 cup wild rice or 1 box wild rice mix, cooked

 1/2 cup onion, chopped

 1 can cream of chicken soup

1 ( 6 oz) can sliced mushrooms

3 cup cooked chicken, diced

1/4 cup pimento, diced

 2 Tablespoon parsley, minced

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup slivered almonds

   Spread by alternating layers in a 2 quart casserole. Sprinkle top with almonds. Bake at 350 F. degrees for 25-30 minutes.

YIELD:  8 Servings

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