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Full Online Book HomeLearning KitchenRice - Casserole - Chicken And Wild Rice Casserole By Stacy
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Rice - Casserole -  Chicken And Wild Rice Casserole By Stacy Post by :jd2692 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :894

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Rice - Casserole - Chicken And Wild Rice Casserole By Stacy

1 (6.2 oz.) package fast-cooking long grain and wild rice mix
1/2 cup butter or margarine
1 small onion -- chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3 cups chopped cooked chicken
1 1/2 cups half and half
1 (6 oz.) can sliced water chestnuts -- drained
1 (4.5 oz.) jar sliced mushrooms -- drained
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 (2.5 oz.) package sliced almonds


Preheat oven to 350 degrees F. Cook rice mix according to package directions; set aside.

Melt butter in a Dutch oven over medium-high heat. Add onion and saute until tender. Add flour, and cook, stirring constantly, 1 minutes. Add broth, and cook, stirring constantly, 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11x7 inch baking dish. Top with almonds.

Bake at 350º for 15 to 20 minutes or until thoroughly heated.

Yield 6 servings

Source: "Southern Living, November 2000"
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1 box Chicken Rice-A-Roni 16 oz. Chopped Broccoli - frozen 4 cups Cooked Chicken - or turkey 2 (10 3/4 oz.) cans Cream of Mushroom Soup - or any cream soup 1/2 cup Milk - or Mayonnaise Cheddar Cheese - grated Seasoned Bread crumbs Mushrooms - optional Preheat oven to 350 degrees F. Prepare rice according to package directions. Pat into a long cake pan. Top rice with broccoli, mushrooms, and chicken or turkey. Blend together soup and milk or mayonnaise. Spread over top of casserole. Sprinkle with cheese and bread crumbs. Bake in a 350 degree oven for 30
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