Contest-Winning Chicken Wild Rice Casserole Recipe photo by Taste of Home
Contest-Winning Chicken Wild Rice Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta
Ingredients
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1 small onion, chopped
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1/3 cup butter
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1/3 cup all-purpose flour
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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1 can (14-1/2 ounces) chicken broth
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1 cup half-and-half cream
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4 cups shredded or cubed cooked chicken
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4 cups cooked wild rice
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2 jars (4-1/2 ounces each) sliced mushrooms, drained
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1 jar (4 ounces) diced pimientos, drained
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1 tablespoon minced fresh parsley
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1/3 cup slivered almonds
Directions
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1.
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
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2.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
1 cup: 382 calories, 19g fat (8g saturated fat), 98mg cholesterol, 878mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 27g protein.
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