Name: Chicken and Wild Rice Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Wild Rice Casserole

1. 1 small onion, chopped -

2. 1/3 cup butter -

3. 1/3 cup all-purpose flour -

4. 1-1/2 teaspoons salt -

5. 1/2 teaspoon pepper -

6. 1 can (14-1/2 ounces) chicken broth -

7. 1 cup half-and-half cream -

8. 4 cups shredded or cubed cooked chicken -

9. 4 cups cooked wild rice -

10. 2 jars (4-1/2 ounces each) sliced mushrooms, drained -

11. 1 jar (4 ounces) diced pimientos, drained -

12. 1 tablespoon minced fresh parsley -

13. 1/3 cup slivered almonds -

How to cook deliciously - Chicken and Wild Rice Casserole

1. Stage

In a large saucepan, saute the onion in butter until it's tender. Stir in the flour, salt and pepper until they're fully blended. Gradually sir in the broth and bring it to a boil. Boil and stir the broth for two minutes or until it's thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley and heat them through.

2. Stage

Transfer the filling to a greased 2-1/2-quart baking dish. Sprinkle the slivered almonds on top. Bake, uncovered, at 350°F for 30 to 35 minutes or until the casserole is bubbly. Garnish it with additional parsley just before serving.