Chicken-and-Wild Rice Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Chicken-and-Wild-Rice casserole is a classic comfort food recipe perfect for using up leftover cooked chicken. Try roasting a whole chicken on Sunday night, then make this casserole later in the week for a quick and easy dinner. Ingredients:
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix |
1/2 cup butter or margarine |
1 small onion, chopped |
1/4 cup all-purpose flour |
1 1/2 cups chicken broth |
3 cups chopped cooked chicken |
1 1/2 cups half-and-half |
1 (6-ounce) can sliced water chestnuts, drained |
1 (4.5-ounce) jar sliced mushrooms, drained |
1 tablespoon chopped fresh parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (2.5-ounce) package sliced almonds |
Directions:
1. Cook rice mix according to package directions; set aside.
2. Melt butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
3. Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds.
4. Bake at 350° for 15 to 20 minutes or until thoroughly heated.
|
|