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Chicken-And-Wild Rice Casserole

Source of Recipe


Debra Rossi






List of Ingredients



• 1 (6.2 oz.) package fast-cooking long-grain and wild rice mix
  
• 1/2 cup butter
  
• 1 small onion, chopped
  
• 1/ 4 cup all purpose flour
  
• 1 1/2 cups chicken broth
  
• 3 cups chopped, cooked chicken
  
• 1 1/2 cups half and half
  
• 1 (6 oz.) can sliced water chestnuts, drained
  
• 1 (4.5 oz) jar sliced mushrooms, drained
  
• 1 tablespoon chopped fresh parsley
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 (2.5 oz.) package sliced almonds
  






Instructions



1. COOK rice mix according to package directions; set aside.
   
   
2. MELT butter in a Dutch oven over med-high heat. Add onion, and saute until tender.
   
   
3. Add flour, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.
   
   
4. STIR in rice, chicken and next 6 ingredients. Spoon into a lightly greased 11 x 7 inch baking dish.
   
   
5. Top with almonds.
   
   
6. BAKE at 350 degrees for 15 to 20 minutes or until thoroughly baked.
   
   






Final Comments


6 Servings. Add more cream if made ahead.