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Chicken & Wild Rice Church Supper




Source of Recipe


by Ginger, from Prairie Home Cooking/Judith M. Fertig


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6841.1

List of Ingredients




1/4 C Unsalted Butter
1/2 C Chopped Onion
1/4 C All-Purpose Flour
1 1/2 C Chicken Stock
1 1/2 C Half And Half
1 Tsp Salt
1/2 Tsp Fresh Ground Black Pepper
1/8 Tsp Grated Nutmeg
1/4 C Dried Mushrooms-Such As Porcini
3 C Diced Cooked Chicken
2 Tbsp Chopped Fresh Parsley
3 C Cooked Wild Rice
1 C Grated Brick Munester Or Other Mild White Cheese

Recipe



Preheat the oven to 350 degrees.

Heat the butter in a large skillet over medium heat. Add the onion and saute it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir in the dried mushrooms, chicken and parsley.

Lightly oil, or spray with cooking spray, a 2-quart casserole dish. Spread the wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.