The crunch of almonds and the tang of pimentos make this casserole oh-so delicious.
1 onion, chopped
2 T. butter
1/2 c. all-purpose flour
9-oz. can sliced mushrooms, drained and liquid reserved
3 c. half-and-half
1/2 to 1 c. chicken broth
2 c. prepared long-grain and wild rice
6 c. cooked turkey, cubed
1 c. slivered almonds, toasted
1/2 c. pimentos, diced
4 T. fresh parsley, chopped
salt and pepper to taste
1/4 c. butter, melted
1 c. dry bread crumbs
In a saucepan, sauté onion in butter over medium heat; remove from heat and stir in flour. Set aside. Combine reserved mushroom liquid with half-and-half and enough broth to make 4 cups. Gradually stir into flour mixture; cook and stir until thickened. Add rice, mushrooms, turkey, toasted almonds, pimentos, parsley, salt and pepper. Place in a lightly greased 13"x9" baking pan; set aside. Combine butter and bread crumbs; sprinkle over top of casserole. Bake at 350 degrees for 40 minutes. Serves 6 to 8.
Homemade chicken broth is simple to make. Whenever you boil chicken for a recipe, save the broth and freeze it. When it’s time to make broth, thaw and combine with desired amount of chopped onion, chopped carrots and sliced celery. Simmer, uncovered, one hour and strain if desired.