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Wild Rice Chicken Casserole

 Wild Rice Chicken Casserole
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
4-6 ServingsPrep: 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 King Arthur Unbleached 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.

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Wild Rice Chicken Casserole (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.