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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Wild Rice Recipe

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This recipe for Chicken and Wild Rice is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 350º for 20 minutes or until brown and bubbly.

Number Of Servings:
Number Of Servings:
8

 

 

 

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