Chicken Wild Rice Casserole

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Wonderful - loved by all who have tried it - worth the time. adapted from elizabeth tokariuk's entry in the may/june 1999 country woman magazine. Very similar to recipe #181597, except different measurements & suggestions. chicken & wild rice can be made ahead to significantly shorten prep time. is wonderful as main dish served with french cut green beans or as side dish at a potluck. can be eaten hot or cold.

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Steps

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Consider preparing wild rice and chicken the day before in order to shorten the prep time , as wild rice takes almost an hour to cook.

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Otherwise , follow all of these steps.

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Cook wild rice: boil 3 cups water , add 1 cup washed wild rice , return to boil , lower heat to simmer for 50-60 minutes until most kernels have popped.

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Drain any excess water.

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Cook chicken cubes: bake or fry.

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I like to fry with cooking spray or olive oil , using pepper to taste.

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During last 10 minutes of wild rice and / or chicken cook time , prepare the remainder of recipe.

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If you have made wild rice and / or chicken ahead , then start with the following.

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In a large saucepan , saute onion in butter until tender.

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Stir in flour , salt , & pepper until blended.

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Gradually stir in chicken broth & bring to a boil.

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Boil & stir for about 2 minutes or until thickened and bubbly.

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Make sure to work out any flour clumps by stirring.

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Stir in the cream , chicken , wild rice , mushrooms , pimientos , & parsley , .

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Ingredients

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cooked chicken, cooked wild rice, yellow onion, butter, all-purpose flour, salt, pepper, chicken broth, half-and-half cream, sliced mushrooms, pimientos, dried parsley, slivered almonds