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Chicken Wild Rice Casserole

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  Long grain and wild rice 6 Ounce
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Evaporated milk 13 Ounce
  Chicken broth 1⁄2 Cup (8 tbs)
  Cooked chicken 2 1⁄2 Cup (40 tbs)
  Canned sliced mushrooms 3 Ounce
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Slivered almonds 1⁄4 Cup (4 tbs)

Prepare rice according to package directions; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine sauce, rice, chicken, mushrooms, green pepper, and pimiento.
Pour into a lightly greased 2-quart casserole.
Sprinkle with almonds.
Cover and refrigerate overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350° for 35 minutes.

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