Chicken Rice Casserole
Recipe by: Connie McCarthy
Makes 6-8 servings

3 cups cooked rice* see note
1/2 cup onion, chopped
1/2 cup butter
1/4 cup flour
1/2 lb fried mushrooms
1 cup chicken broth
1/2 cup white wine (or dry vermouth or
2 tbsp brandy
1 cup sour cream
3 cups cooked chicken** see note
salt and pepper to taste
1/4 cup toasted slivered almonds*** see note

*I use wild and brown rice in equal parts (cooked separately)
**I have cooked chicken breasts in broth with wine and brandy added, then cut them up and saved the broth for the casserole.
***toast almonds as oven is preheating

Once chicken and rice are prepared, saute onion in butter.
Remove onions (put them aside for later) and whisk in flour. Add
chicken broth (may need to extend to equal 1 1/2 cups) and whisk.

Add sour cream and stir until thickened -- do not boil!

Add onions, rice, mushrooms, and chicken. Adjust seasonings.

Turn into 2 quart casserole. Top with almonds. Bake at 350 degrees for 30 minutes.