Name: Contest-Winning Chicken 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 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 -

Contest-Winning Chicken Wild Rice Casserole

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Chicken 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 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 - Contest-Winning Chicken Wild Rice Casserole

1. Stage

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.

2. Stage

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.