Wild Rice And Chicken Casserole Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Rice grain package1
 2 tablespoons unsalted margarine
 All purpose flour2 Tablespoon
 Skim milk1 Cup (16 tbs)
 1/4 cup Chablis or other dry white wine
 Vegetable cooking spray
 Mushrooms1/2 Cup (16 tbs), sliced
 1/2 cup sliced green onion
 Chopped4 Cup (16 tbs), skinned
 1 (2-ounce) jar diced pimiento, drained
 Parsley2 Tablespoon, chopped

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.
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