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Per serving
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- 1
Build the creamy base
Chop 1 small onion. In a large saucepan, saute the onion in the butter over medium heat until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the chicken broth and bring to a boil. Boil and stir for 2 minutes, until thickened and bubbly.
- 2
Fold in the filling
Stir in the half-and-half, cooked shredded or cubed chicken, cooked wild rice, drained sliced mushrooms, drained diced pimientos and minced parsley. Heat through.
- 3
Top and bake
Transfer to a greased 2-1/2-quart baking dish. Sprinkle the slivered almonds over the top. Bake, uncovered, at 350°F for 30 to 35 minutes, until bubbly. Top with additional parsley before serving if you like.
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Make-Ahead Chicken and Wild Rice Casserole
Created by: SundayPrepCo
Ingredients
- 1 onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 14 1/2 oz chicken broth
- 1 cup half-and-half
- 4 cup cooked chicken
- 4 cup wild rice
- 9 oz mushrooms
- 4 oz pimientos
- 1 tbsp parsley
- 1/3 cup almonds
Instructions
- Build the creamy baseChop 1 small onion. In a large saucepan, saute the onion in the butter over medium heat until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the chicken broth and bring to a boil. Boil and stir for 2 minutes, until thickened and bubbly.
- Fold in the fillingStir in the half-and-half, cooked shredded or cubed chicken, cooked wild rice, drained sliced mushrooms, drained diced pimientos and minced parsley. Heat through.
- Top and bakeTransfer to a greased 2-1/2-quart baking dish. Sprinkle the slivered almonds over the top. Bake, uncovered, at 350°F for 30 to 35 minutes, until bubbly. Top with additional parsley before serving if you like.