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Creamy Chicken And Rice

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Ingredients
  Uncooked wild rice 1⁄2 Cup (8 tbs)
  Boiling water 3 Cup (48 tbs)
  Uncooked long grain rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Canned sliced mushrooms 6 Ounce, undrained (1 can)
For chicken broth
  Light cream 1 1⁄2 Cup (24 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Chopped canned pimiento 1⁄4 Cup (4 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Slivered almonds 1⁄4 Cup (4 tbs), toasted
Directions

Rinse wild rice in cold water.
Add with 1/2 tea spoon salt to 2 cups of the boiling water.
Cook 20 minutes.
Add long-grain rice, remaining 1 cup boiling water, and 1/2 teaspoon salt.
Cook 20 minutes.
Meanwhile, cook onion in butter till tender.
Remove from heat.
Stir in flour.
Drain mushrooms, reserving liquid.
Add enough chicken broth to mushroom liquid to measure 1 1/2 cups.
Stir into flour mixture.
Add cream.
Cook and stir till thick and bubbly.
Add rice, mushrooms, chicken, pimiento, pars ley, salt, and pepper.
Turn into 2-quart casserole.
Top with nuts.
Bake at 350° for 25 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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