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Contest-Winning Chicken Wild Rice Casserole

Total Time

Prep: 20 min. Bake: 30 min.

Makes

8 servings

While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. —Elizabeth Tokariuk, Lethbridge, Alberta

Ingredients

  • 1 small onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup half-and-half cream
  • 4 cups cubed cooked chicken
  • 4 cups cooked wild rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 tablespoon minced fresh parsley
  • 1/3 cup slivered almonds

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
  2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts

1 cup: 382 calories, 19g fat (8g saturated fat), 98mg cholesterol, 878mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 27g protein.