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

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

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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Rice - Casserole -  Far North Wild Rice Casserole Rice - Casserole - Far North Wild Rice Casserole

Rice - Casserole -  Far North Wild Rice Casserole
1 1/2 cups wild rice 1 medium onion, chopped 1 medium green pepper, chopped 3 cups (approx.) sliced fresh mushrooms 3/4 cup celery, chopped 1/2 lb. bacon, chopped 1 cup frozen peas (optional ) 1/4 cup Soya sauce pepper to taste Cook wild rice according to How to Cook Wild Rice, remembering to double the amounts in the instructions to accommodate this recipe. Drain the rice if necessary and lightly rinse with water. Brown the bacon (or chicken) and drain on paper toweling. Sauté the mushrooms in 2 tbs. butter or oil and toss with rice. In skillet, sauté onions, celery,

Rice - Chicken With Wild Rice Rice - Chicken With Wild Rice

Rice - Chicken With Wild Rice
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