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Chicken and Wild Rice Bake

Total Time

Prep: 1 hour Bake: 50 min.

Makes

10 servings

My chicken and rice bake is a lovely example of midwestern cuisine. The dish is ideal for hosting because it can bake away on its own while you turn your attention to other party preparations. —Suzanne Greenslit, Merrifield, Minnesota
Chicken and Wild Rice Bake Recipe photo by Taste of Home

Ingredients

  • 3 cups water
  • 1 cup uncooked wild rice
  • 2-1/2 teaspoons salt, divided
  • 1/4 cup butter, cubed
  • 1 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 3 cups diced cooked chicken
  • 1 jar (2 ounces) chopped pimiento, drained
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup slivered almonds

Directions

  1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
  2. Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
  3. Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts

1 serving: 332 calories, 21g fat (10g saturated fat), 79mg cholesterol, 809mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 19g protein.

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