"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken and Wild Rice Recipe

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This recipe for Chicken and Wild Rice, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Bourgeois
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb.) chicken, cut up
2 (6 oz.) packages quick-cooking long grain and wild rice
1 small onion
1 stick butter
1/4 c. flour
1 1/2 c. heavy cream
1 (6 oz.) can sliced water chestnuts, drained and chopped1 (4 oz.) jar sliced mushrooms, drained
1 tbsp chopped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 (2 oz.) package sliced almonds

Directions:
Directions:
Combine chicken with enough water to cover in a stockpot. Bring to a boil over high heat, reduce the heat to medium. Cook until the chicken is tender. Drain, reserving 1 1/2 cups of the broth. Chop the chicken into bite size pieces, discarding the skin and bones. Cook the rice using the package directions. Saute the onion in a heavy saucepan until tender. Stir in the flour. Cook for 1 to 2 minutes or until thick and bubbly, stirring constantly. Stir in the chicken, reserved broth, rice, heavy cream, water chestnuts, mushrooms, parsley, salt and pepper. Spoon the chicken mixture into a lightly greased baking dish and sprinkle with almonds. Bake at 350 for 20 minutes or until brown and bubbly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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