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Chicken wild rice casserole Recipe

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This recipe for Chicken wild rice casserole, by , is from The Walburn/Zellers and Fulaytar/Cook Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Fulaytar
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups water
1 cup uncooked wild rice (or Rice A Roni box mix)
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 T butter
1 T canola oil
3 T all purpose flour
1/2 tsp. salt and pepper (to taste)
3/4 cup reduced sodium chicken broth
1/2 cup milk
2 chicken breasts
1 tsp. dried parsley
1/8 tsp. paprika

Directions:
Directions:
In a small saucepan, bring water, wild rice, and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender (optional--use Rice A roni wild rice mix and cook for 20 minutes according to box). Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender.
Combine the flour, 1/4 tsp. salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2 qt. baking dish coated with nonstick cooking spray.
Place chicken over rice mixture. Combine the parsley, paprika, and remaining salt; sprinkle over chicken. cover and bake at 350 for 60 minutes or until chicken cooked through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Adapted from Turkey Wild Rice casserole recipe from Light and Tasty magazine, February/March 2006 issue.

 

 

 

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