Wild Rice And Chicken Casserole
|Long grain and wild rice mix||6 Ounce|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken breast/Turkey breast||4 Cup (64 tbs)|
|Diced pimiento||2 Ounce|
|Chopped parsley||2 Tablespoon|
Cook rice mix according to package directions, omitting fat, set aside.
Melt margarine in a small heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and stir in wine.
Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms and onion, and saute 2 to 3 minutes or until tender.
Combine sauteed vegetables, rice, sauce, chicken, pimiento, and parsley, stirring well.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Bake for 15 minutes or until thoroughly heated.