Chicken and Wild Rice Casserole -- Quad-Cities Online Recipe Book
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Chicken and Wild Rice Casserole

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You can make this a day ahead but it will take longer to bake if chilled.

Ingredients

1 cup onion, chopped
1 cup butter
1/2 cup plain flour
2 cans (4-1/2 ounces each) sliced mushrooms drained, reserve juice
3 cups chicken broth
3 cups half-n-half
6 to 8 cups chicken, cooked and diced (About 8 boneless, skinless breasts. More if you want.)
2 boxes (6 ounces each) long grain and wild rice mix, cooked
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
3 teaspoons salt
1/2 teaspoon pepper

Instructions

In a large skillet, saute onion in butter until tender. Stir in flour, cooking two to three minutes. Combine mushroom juice with enough broth to make 3 cups. Slowly stir into onion mixture. Stir in half-n-half. Cook until thickened. Add mushrooms, chicken, rice and remaining ingredients. Pour into a large casserole. Bake at 350 degrees for 30 to 45 minutes until bubbly. Serves 10 to 12.

Elaine DeClerck
Moline



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