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Rice - Casserole -  Chicken With Wild Rice Casserole Post by :cct3000 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2170

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Rice - Casserole - 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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2 cups wild rice -- uncooked 1 green pepper -- coarsely chopped 1 red pepper -- coarsely chopped 3 ribs celery -- coarsely chopped 1 onion -- chopped 2 cups chicken broth 6 chicken breast halves -- skinned Soy Sauce 1 (10 oz.) can cream of mushroom soup 8 mushrooms (to 10) -- sliced 1/2 cup almonds -- blanched Preheat oven to 350° F.Combine rice with peppers, celery, onion and chicken broth in a 9x11 inch casserole. Cover and bake for 40 minutes. Brush chicken breasts with soy sauce; immerse in rice. In a mixing bowl, combine cream of mushroom
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