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Chicken and Wild Rice Casserole Recipe

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


Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cans sliced water chestnuts
Shredded cheese

Cook the long-grain and wild rice mixes according to the package directions. Set aside.
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
Add the chicken, rice, toasted almonds, water chestnuts, parsley, cheese, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I tweak this and use chicken broth instead of cream to make broth.




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