Chicken and Wild Rice Bake
The dish is ideal for hosting parties or getting things done around the house because it can bake while you turn your attention to other preparations. Dovetailing Tip: Cook enough extra chicken to have 3 cups of cubed chicken left to use on day 4 in Chicken and Wild Rice Bake.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 289
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 289
3 cups water
1 cup uncooked wild rice
2 1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds
Directions:
In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
Transfer mixture to a 3-qt. or 13x9-in. baking dish. Sprinkle with the cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Source: tasteofhome.com
Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
Transfer mixture to a 3-qt. or 13x9-in. baking dish. Sprinkle with the cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
