Creamy Chicken Rice Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 1 cup dry wild rice
- ½ cup onion, diced
- ½ cup butter, (1 stick / ½ block)
- ¼ cup all-purpose flour
- 1⅓ cups mushrooms, sautéed
- 1½ cups chicken broth, Shortcut
- 1½ cups half and half cream
- 3 cups cooked chicken, diced, Shortcut
- ¼ cup pimento, diced
- 2 tablespoons fresh parsley, chopped
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ½ cup slivered almonds
Instructions
- Prepare the wild rice per package instructions, this will take the longest time.
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- In a large saucepan on medium heat, melt butter, when hot, cook the onion until tender, remove from heat.
- Stir in flour.
- Place back on the heat, slowly stir in the chicken broth, then stir in the cream. Cook and stir until the mixture is thickened.
- Add the cooked wild rice, mushrooms, chicken, pimento, parsley, salt, and pepper. Mix together.
- Pour mixture into the casserole. Sprinkle with almonds.
- Bake for 25-30 minutes.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving based on the cost of wild rice, as it is available through Lazada. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
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