Chicken Wild Rice Casserole
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 544
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 544
1 small onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup half and half cream
4 cups cubed cooked chicken
4 cups cooked wild rice
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1 tablespoon minced fresh parsley
1/3 cup slivered almonds
Directions:
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Source: tasteofhome.com
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
