"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken - Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken - Chicken and Wild Rice Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup onion, chopped
1/4 - 1/2 cup celery, chopped
1/2 - 1 stick butter
1/8 - 1/4 cup plain flour
1 – 4½-ounce can sliced mushrooms, drained (reserve juice)
1 1/2 cups chicken broth
1 1/2 cups half-and-half
3 cups chicken, cooked and diced
1 – 6-ounce box long-grain and wild rice mix, cooked
1/4 - 1/2 cup slivered almonds, toasted
4-ounces pimento, diced
2 tablespoons parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Note: May substitute chopped broccoli for mushrooms

Directions:
Directions:
In a large skillet, sauté onion and celery in butter until tender. Stir in flour, cooking 2 to 3 minutes. Combine mushroom juice with enough broth to make 1 1/2 cups. Slowly stir into onion mixture. Stir in cream. Cook until thickened. Add mushrooms, chicken, rice and remaining ingredients. Pour into a large buttered 9X13-inch casserole dish. Bake 350º for 30 to 45 minutes. Serves 8.

 

 

 

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