Wild Rice Chicken Casserole
8 Sep 2010
|Chicken broth||1 Cup (16 tbs)|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
|Wild rice||1 Cup (16 tbs)|
|Chicken||2 Cup (32 tbs), diced|
|Mushrooms||3⁄4 Cup (12 tbs), sliced|
|Pimiento||1⁄4 Cup (4 tbs), diced|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Almonds||1⁄2 Cup (8 tbs), sliced|
Prepare sauce by melting butter, then adding flour and blending with broth and milk.
Cook until thickened.
Meanwhile, mix other ingredients and put into 6" x 10" pan.
Pour sauce over all.
Top with almonds and bake at 350° for 45-50 min.
Wild Rice Chicken Casserole Recipe