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Contest-Winning Chicken Wild Rice Casserole

Name: Contest-Winning Chicken Wild Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
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

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Contest Winner

Test Kitchen Approved

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

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.
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.

Contest-Winning Chicken Wild Rice Casserole

Ingredients

Directions

Nutrition Facts

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