Ingredients
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
Preparation
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.
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.
Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.
