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Title: Chicken Wild Rice Casserole
Categories: Poultry, Rice, Vegetables, Mushrooms, Nuts
Yield: 8 servings
1 sm Onion; chopped
1/3 c Butter
1/3 c All-purpose flour
1 1/2 ts Salt
1/2 ts Pepper
14 1/2 oz Can chicken broth
1 c Half & Half cream
4 c Shredded or diced cooked
- chicken
4 c Cooked wild rice
9 oz (2 jars) sliced mushrooms;
- drained
4 oz Jar diced pimientos;
- drained
1 tb Minced fresh parsley
1/3 c Slivered almonds
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, @ 350ºF/175ºC for 30-35
minutes or until bubbly. If desired, top with additional
parsley just before serving.
Elizabeth Tokariuk, Lethbridge, Alberta
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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