Wild Rice And Chicken Casserole
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Skim milk||1 Cup (16 tbs)|
|White cooking wine||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Cooked chicken||15 Ounce, diced|
|Diced pimento||12 Ounce|
|Chopped parsley||2 Tablespoon|
Cook rice according to package; set aside.
Melt margarine over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until thick and bubbly.
Remove from heat; stir in wine and set aside.
Coat skillet with vegetable cooking spray.
Place over medium heat until hot.
Add mushrooms and onion.
Saute until tender.
Combine vegetables, rice, sauce, chicken, pimento and parsley; stir well.
Spoon into a 2-quart casserole coated with cooking spray.
Bake at 350° for about 15 minutes or until heated thoroughly.