Chicken Artichoke and Wild Rice Casserol
Source of Recipe
old newspaper file
Recipe Introduction
Serves 8-10.
List of Ingredients
3 cups water
1 cup wild rice
1/2 tsp. salt
1 Tbsp. butter
1 cup chopped onion
1 cup thinly sliced celery
1 cup shredded carrot
1 3/4 cups chicken stock
2 cups light cream
1/4 cup flour
3/4 tsp. salt
2 Tbsp. sherry
freshly ground pepper
3 cups cooked, cubed chicken
14 oz. can artichokes, drained and chopped
1/3 cup toasted sliced almonds Recipe
In medium-sized saucepan, bring water to a boil.
Stir in rice and salt.
Cover and simmer 45-55 minutes or until rice is tender but still chewy.
Drain rice in colander.
Melt butter in large frying pan over medium heat.
Add onion, celery and carrot.
Cook 10 minutes, stirring occasionally, until softened.
Add stock to veggies in frying pan and bring to a boil.
In bowl, whisk cream and flour until smooth.
Gradually whisk into boiling broth.
Add salt, sherry and pepper.
Bring to a boil.
Reduce heat and simmer 5 minutes, stirring occasionally.
Add rice to sauce.
Add chicken and artichokes to sauce and mix well.
Pour mixture into shallow 2 1/2 - 3 qt. baking dish.
Cover and bake at 350 F. for 35-40 minutes, or until hot and bubbly.
Sprinkle with almonds.
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