AT NO OCCASION IN THE SOUTH IS THE ART OF casserole baking more evident than at the bereavements following funerals, which are, quite frankly, as social as they are solemn. It’s not unusual, in fact, to see at least half a dozen casseroles (savory and sweet) contributed to a bereavement table by relatives and friends, but I don’t think I had ever seen such a display as the one I saw in Monticello, Georgia, at the home of a cousin who had “passed.” One of the casseroles was this elaborate beauty made with full flavored brown rice (which is unpolished, with only the
husks removed) instead of the standard white long grain variety—served, no less, in an exquisite silver chafing dish. All that ceremony lacked was a four-piece jazz combo like the one featured at another bereavement I once attended at a country club in Charlotte, North Carolina.

Makes 10 to 12 servings

INGREDIENTS

• 5 cups water
• 2 teaspoons salt
• 2 cups brown rice
• 8 tablespoons (1 stick) butter
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 pound fresh mushrooms, chopped
• 1⁄2 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 6 cups cubed cooked chicken
• 1 cup slivered toasted almonds
• One 4-ounce jar pimentos, drained and chopped
• 1⁄2 teaspoon dried tarragon, crumbled
• Salt and freshly ground black pepper to taste
• 2 tablespoons dry sherry

INSTRUCTIONS

1. In a large saucepan, bring the water and salt to a brisk boil.
2. Add the rice to the boiling water and stir.
3. Cover the pan, reduce the heat to a simmer, and cook until all the water has been absorbed and the rice is tender, about 40 to 45 minutes.
4. Fluff the rice with a fork and keep it warm.
5. Meanwhile, preheat the oven to 350°F. Grease a 3- to 31⁄2-quart casserole dish and set it aside.
6. In a large, heavy skillet, melt the butter over moderate heat.
7. Add the chopped onion, celery, and mushrooms to the skillet and cook, stirring, for 5 minutes.
8. Sprinkle the flour over the vegetables in the skillet and cook, stirring, for an additional 3 minutes.
9. Pour the chicken broth and half-and-half into the skillet and stir steadily until the mixture thickens, about 10 minutes.
10. Pour the mixture into the prepared casserole dish.
11. Add the cooked rice, cubed chicken, slivered almonds, chopped pimentos, dried tarragon, salt, pepper, and sherry to the casserole dish. Stir until well blended.
12. Cover the casserole dish and bake it in the preheated oven until bubbly, about 30 minutes.
13. Serve the casserole immediately.