A creamy, delicious casserole featuring chicken and wild rice.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Ingredients
6ounceslong grain and wild rice mix(recommended: Uncle Ben’s)
1medium onionchopped
1ribcelerychopped
4tablespoonsbutter
¼cupflour
6ouncescanned sliced mushrooms
1 ¼cupschicken broth
1 ½cupshalf and half
3cupsdicedcooked chicken
¼cupdiced pimientodrained
2tablespoonschopped fresh parsley
1 ½teaspoonssalt
½teaspoonpepper
2 ¼ouncessliced almonds
Instructions
Cook the rice mix according to the package directions.
Preheat the oven to 350 degrees.
Cook the onion and celery in the butter until tender but not brown. Remove from the heat and stir in flour.
Drain the mushrooms, reserving the liquid. Add enough chicken broth to the mushroom liquid to measure 1 1/2 cups total. Place the pan back over the heat and stir in the mushroom/broth mixture. Add the half and half and cook, stirring gently, until the mixture thickens.
Add the cooked rice mix, mushrooms, chicken, pimiento, parsley, salt, and pepper. Stir gently until well mixed.
Turn into a greased casserole dish. Sprinkle the top with sliced almonds. Bake for 30 minutes or until hot and bubbly.
Remove the casserole from the oven and allow it to cool briefly before serving.