08/15/16 The Spicery Chicken & Rice

The Spicery Chicken & Rice

Recipe Courtesy of Cindy Schumacher

1 cup raw wild rice (4 cups cooked)
½ cup chopped onion
½ cup butter
¼ cup flour
1 6oz. can sliced mushrooms
1½ cups chicken broth
1½ cup light cream
3 cups diced cooked chicken breast
¼ cup diced pimento
2 Tbsp. parsley
1½ tsp. salt
¼ tsp. pepper
½ cup slivered blanched almonds

Prepare wild rice according to package directions.
Cook onion in butter until tender but not brown. Remove from heat; stir in flour.
Drain mushrooms, reserving liquid. To liquid, add chicken broth and stir into flour mixture.
Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, parsley, salt, and pepper. Place in a 2 qt. casserole. Sprinkle with almonds. Bake at 350 for 25-30 minutes.