Wild Rice And Chicken Casserole Recipe
Surprise your family in a pleasant way by whipping up this recipe of Wild Rice And Chicken Casserole . This Wild Rice And Chicken Casserole when served as a Side Dish will bring happiness in your dining room. The marriage of the irresistible flavors of Chicken with other ingredients is the secret to this Wild Rice And Chicken Casserole. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Wild Rice And Chicken Casserole, just like I do.
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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