Chicken Wild Rice Casserole

1 1/2 cups raw wild rice
3 cups boneless chicken, cut into cubes
5 Tablespoons butter
5 Tablespoons flour
3 1/2 cups chicken broth
3/4 pound thinly sliced mushrooms (about 4 cups)
*Add a little lemon juice to mushrooms when cooking
2 Tablespoons finely chopped shallots (or onions)
1 1/2 cups heavy cream
1/8 teaspoon nutmeg
Salt and pepper to taste

Rinse and drain the wild rice until the water runs clear. Put the rice in a saucepan or casserole and add 4-1/2 cups of water and salt to taste. Bring to boil and cover. Simmer for 45 minutes to an hour, until the rice grains are puffed and open.

Drain well. Cook and prepare the cubed chicken. Set aside. Preheat oven to 400 degrees. Melt 4 Tablespoons of the butter in a saucepan and add the four; stirring with a wire whisk. When blended, add the broth stirring rapidly with the wire whisk. Simmer for 15 minutes. Meanwhile, melt the remaining 1 Tablespoon of butter in a heavy saucepan and add the mushrooms and lemon juice. Cook stirring often, until the mushrooms give up their liquid. Add the shallots and continue cooking until most of the liquid has evaporated. Add the mushrooms to the sauce. Add the cream, nutmeg, and salt and pepper to taste. Continue cooking for about 15 minutes. Combine the sauce, rice and chicken in a casserole dish and blend. Cover loosely and bake for 45 minutes. 10-12 servings.