Chicken and Wild Rice Bake

Name: Chicken and Wild Rice Bake
Prep time: 60 min
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10 servings.
Ingredients: 3 cups water; 1 cup uncooked wild rice; 2-1/2 teaspoons salt, divided; 1/4 cup butter, cubed; 1 pound sliced fresh mushrooms; 1 medium onion, chopped; 3 cups diced cooked chicken; 1 jar (2 ounces) chopped pimiento, drained; 1/4 cup minced fresh parsley; 1/4 teaspoon pepper; 1 cup chicken broth; 1 cup heavy whipping cream; 1/4 cup grated Parmesan cheese; 3/4 cup slivered almonds

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Directions

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
Transfer to a 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts

1 serving: 332 calories, 21g fat (10g saturated fat), 79mg cholesterol, 809mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 19g protein.

Originally published as Chicken/Wild Rice Hot Dish in Country Extra September 1992

Reviews

My Review

Click stars to rate

Average Rating:

moelynn

Jan 28, 2019

This Wild Rice dish was quite good. My daughter being a vegetarian, I grilled the chicken serving it separately, and to make up for the omitted meat I diced up a smaller amount of carrots and red peppers, sauteing them in butter along with the mushrooms before adding them to the cooked rice and other ingredients. I've never added only cream to a baked rice dish before, but the cream was a bonus. I'm not sure why the directions said to bake this so long. Half an hour is plenty of time. Also, mix the cheese into the rice. Sprinkling it on top results in crispy, chewy cheese. I will definitely make this again.