Wild Rice And Chicken Casserole Recipe
Ingredients
1 (6-ounce) package long-grain and wild rice mix
2 tablespoons unsalted margarine
2 tablespoons all-purpose flour
1 cup skim milk
1/4 cup Chablis or other dry white wine
Vegetable cooking spray
1/2 cup sliced fresh mushrooms
1/2 cup sliced green onion
4 cups chopped, cooked chicken or turkey breast (skinned before cooking and cooked without salt)
1 (2-ounce) jar diced pimiento, drained
2 tablespoons chopped fresh parsley
Directions
Cook rice mix according to package directions, omitting fat, set aside.
Melt margarine in a small heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and stir in wine.
Set aside.
Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms and onion, and saute 2 to 3 minutes or until tender.
Combine sauteed vegetables, rice, sauce, chicken, pimiento, and parsley, stirring well.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Bake for 15 minutes or until thoroughly heated.
Melt margarine in a small heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, and stir in wine.
Set aside.
Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms and onion, and saute 2 to 3 minutes or until tender.
Combine sauteed vegetables, rice, sauce, chicken, pimiento, and parsley, stirring well.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Bake for 15 minutes or until thoroughly heated.
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