Wild Rice & Chicken Casserole

  Posted on September 19, 2012  by Leslie Blythe  2 comments

I used to make this casserole when we were first married for dinner parties.  It was “cheap and cheerful” as we would say.  Personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!

Wild rice (also called Canada rice, Indian rice, and water oats) is four species of grasses forming the genus Zizania, and the grain which can be harvested from them.

Almost always sold as a dried whole grain, wild rice is high in protein, the amino acid lysine and dietary fiber, and low in fat. Like true rice, it does not contain gluten. It is also a good source of certain minerals and B vitamins.

Wild Rice & Chicken Casserole

Serves 8

½ cup wild rice, cooked according to instructions
½ cup onion, chopped
½ cup butter
¼ cup flour
6 oz can sliced mushrooms
1 1/3 cup chicken broth
1½ cups light cream or half and half
3 cups cooked chicken, diced
½ cup pimento, sliced
1 tsp salt
2 tsp parsley
¼ tsp black pepper
½ cup blanched, slivered almonds
2 Tbs Sherry

Sauté the onion in butter until soft, remove from heat and stir in the flour.

Drain the mushrooms, reserving the liquid.  Add enough chicken broth to the mushroom liquid to measure 1½ cups.  Gradually stir the liquid into flour mixture, then add the cream.  Cook and stir until thick.  Combine with the wild rice and cooked chicken.  Add salt, pepper, sherry and parsley.  Place in a 13”x 9” casserole and sprinkle with the almonds.

Bake at 350˚ for 25 to 30 minutes.