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Chicken Wild Rice Casserole Recipe

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Meet the Cook: While this special dish is perfect for a company dinner, it's also just too good not to make often for everyday family meals. We think it is very nice served with some crusty rolls or French bread. My husband and I are the parents of four children - a 6-year-old girl, a 4-year-old boy and 1-year-old twin sons. -Elizabeth Tokariuk, Lethbridge, Alberta

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Chicken Wild Rice Casserole Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

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

Directions

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, at 350° for 30-35 minutes or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 382 calories, 19 g fat (8 g saturated fat), 98 mg cholesterol, 878 mg sodium, 26 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Chicken Wild Rice Casserole in Country Woman May/June 1999, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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