Chicken Wild Rice Casserole

Name: Chicken Wild Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings.
Ingredients: 1 package (6 ounces) long grain and wild rice mix; 3 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon salt; Dash black pepper; 1 can (12 ounces) evaporated skim milk; 12 ounces chicken broth; 1/4 cup chopped onion; 2 tablespoons butter; 5 cups cubed cooked chicken; 1/4 cup diced pimientos; 1/4 cup minced fresh parsley

Casseroles are a staple in my house and this is one of my family's favorites. The wild rice mix makes this extra special.—Crystal Clodfelter, Calhoun, Illinois

Ingredients

1 package (6 ounces) long grain and wild rice mix
3 tablespoons plus 1 teaspoon cornstarch
1 teaspoon salt
Dash black pepper
1 can (12 ounces) evaporated skim milk
12 ounces chicken broth
1/4 cup chopped onion
2 tablespoons butter
5 cups cubed cooked chicken
1/4 cup diced pimientos
1/4 cup minced fresh parsley

Directions

Cook the rice according to package directions, omitting butter; set aside.
In a large saucepan, combine the cornstarch, salt, pepper, milk and broth until smooth. Add onion and butter. Bring to boil. Cook and stir for 2 minutes or until thickened.
In a 2-qt. baking dish, combine the chicken, pimientos, parsley, sauce and reserved rice. Bake, uncovered, at 375° for 30 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 336 calories, 12g fat (6g saturated fat), 99mg cholesterol, 895mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 31g protein.

Originally published as Chicken Wild Rice Casserole in Country Woman March/April 1990

Reviews

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Average Rating:

llongaker

Nov 24, 2013

Easy to prepare and tasty. A nice creamy texture without a lot of fat. The boxed rice mix I used called for 2 Tbsp. of butter, so I used the butter in the rice preparation and left it out of the sauce.