Chicken and Wild Rice Casserole
Difficulty: Easy
Servings: 1012
Nutritional Information (per serving): Calories 490; Total Fat 33 g; Saturated Fat 15 g; Carbohydrates 35 g; Dietary Fiber 2 g; Sugars 6 g; Protein 17 g; Cholesterol 86 mg; Sodium 602 mg
Total Time: 1 hour 20 minutes
Preparation Time: 30 minutes
Ingredients
- Two 6ounce boxes longgrain and wild rice blend (such as Uncle Ben's)
- 1 cup (2 sticks) unsalted butter, plus extra for greasing
- 16 ounces fresh mushrooms, sliced, or two 4ounce cans sliced mushrooms, drained (reserve the liquid if using canned)
- 1 small onion, chopped
- cup allpurpose flour
- 3 cups chicken broth
- 3 cups halfandhalf cream
- 4 cooked boneless, skinless chicken breast halves, diced
- 1 cup toasted slivered almonds, roughly chopped
- cup sliced pimientos
- cup chopped fresh parsley
- 1 teaspoon kosher salt
- teaspoon freshly ground black pepper
Instructions
- Prepare the longgrain and wild rice blend according to package directions; set aside when cooked.
- Preheat oven to 350F (175C). Lightly butter a 9132inch casserole dish.
- In a large skillet over medium heat, melt the butter. Add the mushrooms and onion and saut until the onion is translucent.
- Stir in the flour and cook 23 minutes, stirring constantly.
- Gradually whisk in the chicken broth (include reserved mushroom liquid if using canned mushrooms), then add the halfandhalf; cook, stirring, until the sauce thickens, about 710 minutes.
- Fold the diced chicken, cooked rice, toasted almonds, pimientos, parsley, salt, and pepper into the creamy sauce.
- Transfer the mixture to the prepared casserole dish and bake uncovered 3045 minutes, or until most of the liquid is absorbed and the top is lightly set.
Serving tip: Let the casserole rest 510 minutes before serving to help it set for easier portioning.
