Chicken & Wild Rice Casserole With Almonds
Category: Casseroles
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Serves/Makes: 6
Ready in: 1-2 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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