PegsRecipes

4 large chicken breasts

1 (6 1/2-ounce) package long grain & wild rice

1 stick butter

3/4 cup chopped onion

1/4 cup flour

1 (6-ounce) can sliced mushrooms, drained & reserve juice

1 1/2 cups half & half or milk

1 teaspoon salt

Pepper to taste

3 tablespoons chopped fire roasted pimento, drained

Sliced almonds to taste, optional

Cover chicken breasts with water & cook until tender. Reserve broth. Debone chicken & cut into cubes; set aside. Cook rice according to directions on package. Saute onions in butter until tender. Remove from heat & stir in flour. Add chicken broth to reserved mushroom juice to equal 1 1/2 cups. Gradually add broth mixture to flour mixture; then add milk. Cook & stir until thickened. Combine this with chicken, mushrooms, rice, salt, pepper & pimentos. Place in a greased 2 quart casserole. Sprinkle with sliced almonds if desired. Bake at 350 degrees for 30 minutes.