Wild Rice And Chicken Casserole Recipe
Ingredients
| Rice grain package | 1 | |
| 2 tablespoons unsalted margarine | ||
| All purpose flour | 2 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| 1/4 cup Chablis or other dry white wine | ||
| Vegetable cooking spray | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| 1/2 cup sliced green onion | ||
| Chopped | 4 Cup (16 tbs), skinned | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Parsley | 2 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.
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.
Chef
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