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Casserole: Chicken with Wild Rice Casserole
posted by Elle 10-11-100 11:38 AM
Chicken with Wild Rice Casserole
by Cathy McLaughlin
Limington Congregational Church 2000 Reunion Cookbook
Yield: 6-8 servings
1 small onion, chopped
1/3 cup butter
1/3 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can chicken broth (14 1/2 oz.)
1 cup half and half cream
4 cups cubed cooked chicken
4 cups cooked wild rice (or regular)
2 jars (4 1/2 oz. each) sliced mushrooms, drained
1 jar (4 oz.) diced pimentos, drained
1/3 cup slivered almonds (optional)
1 TB minced fresh parsley (optional)
Preheat oven to 350 degrees F.
In a large pan, saute onion in butter until tender. Stir in 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, pimentos and parsley. Heat through. Transfer to a greased 2-1/2 qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350 deg. for 30-35 minutes or until bubbly.
