Chicken and Wild Rice Casserole

 

3

tablespoons butter or margarine

1

medium onion, chopped (1/2 cup)

3

tablespoons Gold Medal® all-purpose flour

3

cups half-and-half

1 1/2

cups water

2

tablespoons dry sherry, if desired

1

package (6.2 oz) fast-cooking long-grain and wild rice mix

2

packages (9 oz each) frozen diced cooked chicken breast, thawed

8

slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)

1

cup sliced almonds

1/4

cup butter or margarine, melted

Chopped fresh parsley, if desired

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
• 2 Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
• 3 Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
• 4 Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.