Wild Rice Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This would be good to use up leftover chicken- turkey would work fine as well. I like this recipe because its ingredients are more 'fresh' than most, rather than using canned soups and such. Ingredients:
1/2 cup butter |
1/2 cup flour |
2 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 1/2 cups chicken broth |
2 1/4 cups milk |
2 1/4 cups cooked wild rice (3/4 cup uncooked) |
3 cups cooked chicken, diced |
1 1/4 cups sliced mushrooms |
1/2 cup chopped green pepper |
3 tablespoons sliced pimentos |
1/3 cup slivered almonds |
Directions:
1. Melt butter in a saucepan at low heat.
2. Blend in flour, salt, pepper.
3. Cook over low heat until smooth and bubbly.
4. Remove from heat.
5. Stir in chicken broth and milk.
6. Bring to boil for 1 minute, stirring constantly.
7. Mix sauce with remaining ingredients.
8. Pour into greased 9x13 dish.
9. Bake 40 to 45 minutes at 350 degrees.
10. Sprinkle with chopped parsley before serving.
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