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Wild Rice Chicken Casserole Recipe

My husband of 51 years loves to eat and I love to cook, so we're both happy when I make this casserole. It's nice and creamy with a little crunch from almonds. The chicken is canned, but you'd never know it from the taste.—Mrs. Darrell Plinsky, Wichita, Kansas

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4-6 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1 package (6 ounces) long grain and wild rice
1/3 cup chopped onion
3 tablespoons chopped almonds
2 tablespoons dried parsley flakes
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1-1/2 cups chicken broth
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1 can (10 ounces) chunk white chicken, drained

Directions

Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted.
In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables. \
Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 313 calories, 13 g fat (7 g saturated fat), 54 mg cholesterol, 1,117 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.

Wild Rice Chicken Casserole published in Casserole Cookbook , p128

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