Creamy Chicken And Rice
|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)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
1.Preheat the oven to 350 degrees.
2.Wash wild rice with cold water.
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.
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.