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Chicken and Wild Rice Casserole Recipe

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

Peg Palen
Added: Sunday, October 7, 2007


1/2 c. onion, chopped
1 8-oz. pkg. sliced fresh mushrooms
1/2 c. butter
1/4 c. flour
2 c. chicken broth
1 1/2 c. half and half
3 c. cooked and diced chicken or turkey
1 c. uncooked wild rice
2 T. parsley flakes or 1/4 c. fresh parsley
1 sm. jar dieced pimiento
salt and pepper to taste
1/2 c. slivered almonds

Cook onions and mushrooms in butter. Blend in flour and cook
over low heat, stirring til bubbly. Remove from heat long enough
to stir in broth and half and half. Return to heat and bring to a
boil, stirring constantly. Boil for one minute. Add turkey, rice,
pimiento, parsley, almonds, and salt and pepper. Pour into
casserole or 9 x 13 pan, cover and bake at 350 for one hour.
Uncover and bake 15 minutes longer, or until rice is tender.




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