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Chicken Wild Rice Casserole Recipe

Casseroles are a staple in my house and this is one of my family's favorites. The wild rice mix makes this extra special.—Crystal Clodfelter, Calhoun, Illinois

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Chicken Wild Rice Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

1 package (6 ounces) long grain and wild rice mix
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon salt
Dash black pepper
1 can (12 ounces) evaporated skim milk
12 ounces chicken broth
1/4 cup chopped onion
2 tablespoons butter
5 cups cubed cooked chicken
1/4 cup diced pimientos
1/4 cup minced fresh parsley

Directions

Cook the rice according to package directions, omitting butter; set aside.
In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened.
In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 -1/2 cups) equals 336 calories, 12 g fat (6 g saturated fat), 99 mg cholesterol, 895 mg sodium, 24 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Chicken Wild Rice Casserole in Country Woman March/April 1990, p35