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Creamy Chicken And Rice

American.Gourmet's picture
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 (1 Can, 1 1/3 Cups, Undrained)
  Chicken broth 1⁄2 Cup (8 tbs)
  Light cream 1 1⁄2 Cup (24 tbs)
  Cooked chicken 3 Cup (48 tbs), diced
  Canned chopped pimento 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

GETTING READY
1.Preheat the oven to 350 degrees.
2.Wash wild rice with cold water.

MAKING
3.Take 2 cups of boiling water and add 1/2 teaspoon salt and wild rice to it.
4.Cook the rice for 20 minutes.
5.Add long grained rice along with 1 cup boiling water and 1/2 teaspoon salt and cook further for 20 minutes.
6.In the same time, heat butter and cook onion in it until soft.
7.Turn off the heat and add flour.
Stir well.
8.Take the mushrooms out by reserving the liquid.
9.Put chicken broth to mushroom liquid to make it 11/2 cups.
10.Add the mushroom chicken liquid to flour mixture.
11.Add cream and cook by stirring until foamy.
12.Stir in rice, mushroom, chicken, pimiento, parsley, salt and pepper.
13.Take a 2 quart casserole, putthe mixture in it.
14.Add a topping of nuts and bake for 25- 30 minutes.

SERVING
15.Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
8

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