preheat oven to 350°

• Blanch broccoli and set aside. Directions for how to blanch in notes section below.
• In a medium sauce pan combine chicken broth, bouillon, and wild rice bring to a boil turn heat down as low as it will go, cover pan and cook for 1 hour.
• Melt butter in a large skillet add mushrooms and onions to the melted butter sauté on medium-low heat for five minutes or until onions and mushrooms become tender and start to caramelize. Add seasonings (thyme, rosemary, garlic powder, celery salt, salt, & pepper) and stir to combine. Sprinkle flour over onions and mushroom mixture stir to coat and then slowly add milk stirring as you go. Continue to stir and cook until sauce becomes a smooth consistency and starts to bubble. Remove from heat.
• Add cheeses to the hot mushroom sauce and stir to combine.
• Add broccoli, rice, and drained pimentos to the sauce and stir. Taste. Add salt and pepper if needed. Pour into an ungreased 11x 7 baking dish.
• Place one sleeve of Ritz crackers in a zip-loc bag, zip to seal and roll a rolling pin over the crackers to crush them, open bag and add sliced almonds and melted butter, reseal and shake to combine. Spread topping evenly over cheesy broccoli and wild rice casserole and bake in a 350 degree oven for 30 minutes.