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Chicken and Wild Rice Bake
My chicken and rice bake is a lovely example of midwestern cuisine. The dish is ideal for hosting parties because it can bake while you turn your attention to other preparations. —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
- 1. 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.
- 2. 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.
- 3. Transfer mixture to a 3-qt. or 13x9-in. baking dish. Sprinkle with the 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.
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