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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Wild-Rice Casserole Recipe

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This recipe for Chicken and Wild-Rice Casserole is from Our Family Cookbook , 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 (6.2 oz.) package fast-cooking long-grain and wild rice mix
1/2 c butter
1 small onion, chopped
1/4 c all-purpose flour
1 1/2 c chicken broth
3 c chopped cooked chicken
1 1/2 c half and half
1 (6 oz) can sliced water chestnuts, drained
1 (4.5 oz) jar sliced mushrooms, drained
1 tbsp chopped parsley
1 tsp salt
1/2 tsp pepper
1 (2.5 oz) package sliced almonds
Directions:
Directions:
1. Cook rice according to package; set aside
2. Melt butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1-2 minutes or until mixture is thickened and bubbly.
3. Stir in rice, chicken, and water chestnuts, mushrooms, parsley, salt, and pepper. Spoon into a lightly greased 11x7 inch baking dish. Top with almonds.
4. Bake at 350º for 15-20 minutes or until thoroughly heated.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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