Wild Rice Chicken Supreme Recipe
Ingredients
| 1 6-oz. package Long Grain and Wild Rice | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Flour | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Dash | |
| Half and Half | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Pimiento | 1/3 Cup (16 tbs), chopped | |
| Parsley | 1/3 Cup (16 tbs), chopped | |
| Almonds | 1/4 Cup (16 tbs), chopped | |
Directions
Prepare contents of rice and seasoning packets according to package directions.
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat until tender.
Stir in flour, salt and pepper.
Gradually stir in half & half and chicken broth.
Cook, stirring constantly, until thickened.
Stir in chicken, pimiento, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425°F. oven for 30 minutes.
Meanwhile, melt butter in large saucepan.
Add onion and cook over low heat until tender.
Stir in flour, salt and pepper.
Gradually stir in half & half and chicken broth.
Cook, stirring constantly, until thickened.
Stir in chicken, pimiento, parsley, almonds and cooked rice.
Place in 2-quart casserole.
Bake, uncovered, in 425°F. oven for 30 minutes.
Chef
