Shelly's Recipe

CHICKEN AND WILD RICE CASSEROLE - Trisha Yearwood

Category: Casseroles - Chicken and Turkey

2 cans (4 1/2 ounces each) sliced mushrooms, drained, reserve liquid (or 16 ounces sliced fresh mushrooms)
1 cup (2 sticks) butter
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 boneless, skinless chicken breast halves, cooked and diced
2 boxes (6 ounces each) long-grain and wild rice mix, such as Uncle Ben's, cooked
1 cup slivered almonds, toasted and coarsely chopped
1/2 cup sliced pimiento
4 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat the oven to 350 degrees F. Grease a (13×9×2-inch) casserole
dish.

If you use fresh mushrooms, saute them in a large skillet with 1 tablespoon of the butter until tender, about 10 minutes. Drain and reserve the liquid.

In a large skillet, saute the onion in the remaining butter until tender. Stir in the flour, cooking for 2 to 3 minutes.

Combine the mushroom liquid with enough broth to make 3 cups of liquid. Slowly stir the broth mixture into the onion mixture. Stir in the half-and-half. Cook until the mixture is thickened.

Add the sauteed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt, and pepper. Pour into the prepared casserole dish.

Bake, uncovered, for 30 to 45 minutes, until most of the liquid is absorbed.

Makes 10-12 servings