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Chicken & Wild Rice Casserole
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- #16786
An upscale casserole made with long grain and wild rice, cooked chicken, pimento, parsley, and almonds.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 package (4 ounce size) long grain & wild rice mix
1/4 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup evaporated milk
1 cup chicken broth
2 cups chopped, cooked chicken
1/3 cup diced pimento
1/3 cup minced fresh parsley
1/4 cup slivered almonds
directions
Preheat the oven to 400 degrees F. Grease a 2-quart baking dish.
Prepare the long grain and wild rice mix as directed on the package and set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft.
Stir the flour, salt, and pepper into the saucepan. Mix until the flour and butter are combined.
While stirring, slowly add the milk and chicken broth. Cook, stirring constantly, until the sauce has thickened, about 5 minutes.
Stir the chicken, pimento, parsley, almonds, and cooked rice into the sauce.
Transfer the chicken and rice mixture to the greased baking dish. Place the baking dish in the oven and bake at 400 degrees F for 30 minutes.
common recipe questions
Can this casserole recipe be frozen?
Yes, prepare it up until the point of baking it. Cover tightly with foil and place in the freezer. When ready to cook, thaw it in the refrigerator prior to cooking. Cook the casserole for 20 minutes, covered. Remove the cover and cook for 15-20 more minutes or until heated through.
nutrition data
334 calories, 17 grams fat, 24 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
July 5, 2019
I made this today and it was delicious. I added celery and garlic for more flavor but it turned out perfectly. I recommend this dish and it is very comforting and tasty. Serve with a salad or a green veggie and you are all set!
November 18, 2017
I made it for supper tonight. It was very good and tasty.