Chicken and Wild Rice Bake
The dish is ideal for the busy Christmas season because it can bake while you turn your attention to other preparations.
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.
