Ingredients

• 1 small onion, chopped
• ⅓ cup butter
• ⅓ cup all-purpose flour
• 1½ teaspoons salt
• ½ teaspoon pepper
• 1 can (14½ oz) chicken broth
• 1 cup half-and-half cream
• 4 cups shredded or cubed cooked chicken
• 4 cups cooked wild rice
• 2 jars (4½ oz each) sliced mushrooms, drained
• 1 jar (4 oz) diced pimientos, drained
• 1 tablespoon minced fresh parsley, plus more for garnish
• ⅓ cup slivered almonds

Instructions

1. Preheat oven to 350°F. Grease a 2½-quart baking dish and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
3. Stir in the flour, salt, and pepper until fully combined with the butter and no dry flour remains. Cook for 1 minute.
4. Gradually stir in the chicken broth. Bring to a boil, then stir continuously for 2 minutes until the sauce is thickened and bubbly.
5. Reduce heat to medium-low. Stir in the half-and-half, cooked chicken, wild rice, mushrooms, pimientos, and parsley. Heat through for 3–4 minutes, stirring gently.
6. Transfer the filling to the prepared baking dish. Spread evenly and scatter the slivered almonds across the top.
7. Bake uncovered for 30–35 minutes until bubbling throughout and the almonds are toasted golden brown. Garnish with additional parsley if desired and serve immediately.

• Rotisserie chicken shortcut: One large rotisserie chicken yields approximately 4 cups of cooked meat. Shred directly and skip any additional cooking.
• Make ahead: Assemble the filling in the baking dish and refrigerate for up to 2 days. Add the slivered almonds only right before baking to preserve their crunch.
• Fresh mushroom upgrade: Swap jarred mushrooms for 8 oz of fresh cremini mushrooms sautéed in butter for a noticeably deeper flavor.
• Lower sodium version: Use low-sodium chicken broth and reduce the added salt to 1 teaspoon.
• Storage: Refrigerate covered for up to 4 days. Freeze cooled leftovers for up to 2 months. Thaw overnight before reheating at 325°F.