Chicken Wild Rice Casserole Recipe
Would you like to try a great Chicken Wild Rice Casserole recipe? A family favorite that is feasted upon every weekend, this Chicken Wild Rice Casserole recipe should not be missed!
Summary
Ingredients
1 (6-ounce) package long grain and wild rice
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (13-ounce) can evaporated milk
1/2 cup chicken broth
2 1/2 cups chopped cooked chicken
1 (3-ounce) can sliced mushrooms, drained
1/3 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup slivered almonds, lightly toasted
Directions
Prepare rice according to package directions; set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine sauce, rice, chicken, mushrooms, green pepper, and pimiento.
Pour into a lightly greased 2-quart casserole.
Sprinkle with almonds.
Cover and refrigerate overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350° for 35 minutes.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Combine sauce, rice, chicken, mushrooms, green pepper, and pimiento.
Pour into a lightly greased 2-quart casserole.
Sprinkle with almonds.
Cover and refrigerate overnight.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Remove cover, and bake at 350° for 35 minutes.
