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Wild Rice Chicken Casserole Recipe

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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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Wild Rice Chicken Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 4-6 Servings

15 30 45

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 2% 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.

Nutritional 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.

Originally published as Wild Rice Chicken Casserole in Casserole Cookbook , p128

Full-Bodied White Wine

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

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Reviews for Wild Rice Chicken Casserole (1)

Wild Rice Chicken Casserole

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Reviewed on Nov. 02, 2010 by Daniell

I did make several changes to the recipe. Cooked my own wild rice with brown rice, fresh parsley and garlic. Fresh chicken rather than canned. It turned out more like soup, but the flavor was very good.