Chicken Wild Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. Cook the rice according to package directions, omitting butter; set aside.
2. 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.
3. 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. Yield: 6-8 servings.
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