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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken and Wild Rice Casserole Recipe

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This recipe for Chicken and Wild Rice Casserole is from Family Favorites, 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:  
2-6 oz boxes long-grain wild rice mix (such as Uncle Ben's)
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 oz fresh mushrooms, sliced (or)
2-4½ oz cans sliced mushrooms, drained (reserve the liquid)
1 small onion chopped
½ cup flour
3 cups chicken broth
3 cup half-and-half
4 cooked, bonelessl, skinless chicken breast halves, diced
1 cup toasted, slivered almonds, coarsley chopped
½ cup sliced pimientos
¼ cup chopped fresh parlsey
1 tsp kosher salt
½ tsp ground black pepper
Directions:
Directions:
Cook the wild rice according to package directions and set aside.

Preheat oven to 350º.
Grease 9 x 13 x 2" casserole dish.
In large skillet, melt butter. Add the mushrooms and onions and saute until onions are translucent.
Stir in the flour, cooking for 2-3 minutes.
Slowly stir the broth and the mushroom liquid if using into th onion mixture. Then stir in the half-and-half.
Cook until the mixture has thickened, 7-10 minutes.
Add the chicken, rice, almonds, pimientos, and spices.
Pour into prepared casserole dish. Bake for 30-45 minutes until most of the liquid is absorbed. l

 

 

 

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