Creamy Chicken And Rice

American.Gourmet's picture

Oct. 24, 2011


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
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



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.

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.


15.Serve warm.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 472Calories from Fat 299

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 340 mg14.17%

Total Carbohydrates 24 g8%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet