Contest Winning Chicken and Wild Rice Casserole

Contributed By: Parker

Ingredients:

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 shredded or 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

Method:

1In 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.
2Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly. If desired, top with additional parsley just before serving.

Helpful Hints:

Prize Winning Recipe
Total Time
Prep: 20 Min. Bake: 30 Min.
This chicken and wild rice casserole is the perfect dinner for when you need something easy, balanced and friendly for the whole family. Precooked chicken and rice make it even quicker.
Nutrition Facts
1 cup: 382 calories, 19g fat (8g saturated fat), 98mg cholesterol, 878mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 27g protein.


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