Wild Rice Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My husband of 51 years loves to eat and I love to cook, so we're both happy when I make this casserole. It's nice and creamy with a little crunch from almonds. The chicken is canned, but you'd never know it from the taste.Mrs. Darrell Plinsky, Wichita, Kansas Ingredients:
1 package (6 ounces) long grain and wild rice |
1/3 cup chopped onion |
3 tablespoons chopped almonds |
2 tablespoons dried parsley flakes |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
1-1/2 cups chicken broth |
1/2 to 1 teaspoon salt |
1/4 teaspoon pepper |
1 can (10 ounces) chunk white chicken, drained |
Directions:
1. Prepare the rice according to package directions. Meanwhile, in a small skillet, saute the onion, almonds and parsley in butter for 4-5 minutes or until onion is tender and almonds are lightly toasted.
2. In a large bowl, combine the flour, milk, broth, salt and pepper until smooth. Stir in the chicken, rice and vegetables.
3. Pour into a greased 13-in. x 9-in. baking dish (mixture will be thin). Bake, uncovered, at 425° for 30-35 minutes or until bubbly and golden brown. Yield: 4-6 servings.
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