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    Chicken-and-wild rice casserole


    Source of Recipe


    Southern Living

    Recipe Introduction


    A great make ahead holiday dish just add extra cream if making ahead

    List of Ingredients




    1 (6.2oz) pkg 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 (6oz) can sliced water chestnuts, drained
    1 (4.5oz) jar sliced mushrooms, drained
    1 tablespoon chopped fresh parsley
    1 teaspoon salt
    1/2 teaspoon pepper
    1 (2.5oz) package sliced almonds

    COOK rice mix according to package directions; set aside
    MELT butter in a Dutch oven over medium-high heat. Add onion, and saute until tender. 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.
    STIR in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11x7 baking dish. Top with almonds.
    BAKE at 350 degrees for 15 to 20 minutes or until thoroughly heated. Yield: 6 servings

    Recipe




 

 

 


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