Chicken and Wild Rice Casserole
Chicken and Wild Rice Casserole
Try this quick and easy recipe by Trisha Yearwood from Trisha's Southern Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 1 hour 5 minutes
  • Yield 10 servings
  • Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
  • 1 cup (2 sticks) Unsalted Butter, plus more for greasing dish
  • 454 grams fresh Mushrooms, sliced, or two 4½-ounce cans sliced Mushrooms, drained (reserve the liquid)
  • 1 small Onion, chopped
  • ½ cup All-Purpose Flour
  • 3 cups Chicken broth
  • 3 cups half-and-half
  • 4 cooked boneless, skinless Chicken breast halves, diced
  • 1 cup toasted slivered Almonds, coarsely chopped
  • ½ cup sliced Pimientos
  • ¼ cup chopped fresh Parsley
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly Ground Black Pepper
  1. Cook the long-grain and wild rice mixes according to the package directions. Set aside
  2. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish
  3. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes
  4. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes

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