1 c. wild rice
1 lb. sliced mushrooms
1 onion, chopped
6 tbsp. butter
2 tsp. salt
1/4 tsp. pepper
3 c. diced cooked chicken
1/2 c. sliced almonds
3 c. chicken broth
1 1/2 c. half & half
3 tbsp. Parmesan cheese

The night before I cook the chicken in 5 cups of water in the crock pot. Drain the chicken, remove bones and skin and chop. The liquid from the crock pot should be drained and refrigerated, while you are chopping chicken so it will be easy to skim fat, from the top of what now is your chicken broth.

Cook rice in what remains after you separate the 3 cups off of broth - add the extra water your rice recipe calls for if you don't have enough left from the liquid in the crock pot. Saute mushrooms, onion and butter. In greased casserole everything goes in. Cover and bake at 325 degrees for 1 hour.