Creamy Chicken Rice Casserole

Adapted from a recipe in the Casserole Cook Book, page 20.

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.

Print Recipe

Prep Time 1 30

Cook Time 30

Course Main Dish

Cuisine American

Servings servings

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).