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Full Online Book HomeLearning KitchenCasseroles - Chicken - Chicken With Wild Rice Casserole
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Casseroles - Chicken -  Chicken With Wild Rice Casserole Post by :gogirl Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2656

Click below to download : Casseroles - Chicken - Chicken With Wild Rice Casserole (Format : PDF)

Casseroles - Chicken - Chicken With Wild Rice Casserole

Limington Congregational Church 2000 Reunion Cookbook
Yield: 6-8 servings

1 small onion, chopped
1/3 cup butter
1/3 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 can chicken broth (14 1/2 oz.)
1 cup half and half cream
4 cups cubed cooked chicken
4 cups cooked wild rice (or regular)
2 jars (4 1/2 oz. each) sliced mushrooms, drained
1 jar (4 oz.) diced pimentos, drained
1/3 cup slivered almonds (optional)
1 TB minced fresh parsley (optional)


Preheat oven to 350 degrees F.

In a large pan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimentos and parsley. Heat through. Transfer to a greased 2-1/2 qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350 deg. for 30-35 minutes or until bubbly.


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3 cups cubed cooked chicken 3-4 cups uncooked chunked vegetables such as potatoes, carrots, celery, broccoli, red peppers 1 can (10 oz) cream of chicken soup (can substitute) 2/3 cup water 1-2 tsps chervil 1-2 teaspoons chives 1-2 tsps parsley salt and pepper paprika Place chicken in a greased disposable foil pan. Top with vegetables. Sprinkle chives, chervil and parsley on top of vegetables. Combine soup with water salt and pepper. Pour evenly over the vegetables. Sprinkle a dash of paprika on top. Cover with foil. Transfer to persons home with note: cook covered in oven at 350 degrees for 60-75
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Casseroles - Chicken -  Chicken And Wild Rice Casserole By Pat T Casseroles - Chicken - Chicken And Wild Rice Casserole By Pat T

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1 pkg. Uncle Ben's long grain and wild rice 1 (10 oz.) pkg. frozen broccoli 2 to 3 cups cooked, cubed chicken 4 oz. can mushrooms, drained 1 cup shredded Cheddar cheese 1 (10 3/4 oz.) can condensed cream of celery soup 1 cup mayonnaise (or 2 cans soup and omit mayonnaise) 2 tsp. prepared mustard 1/4 tsp. curry powder 1/4 cup grated Parmesan cheese Cook rice according to package directions. Preheat oven to 350 degrees F. Cook broccoli and drain. Butter 9 x 13-inch pan. Spread rice in bottom of pan. Top with broccoli. Spread chicken over broccoli. Make
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