Your family will go “wild” for this Chicken and Wild Rice Casserole; a home recipe from the SampleHouse Cookbook!
- 1 (6-oz.) pkg. long-grain wild rice
- ¼ c. butter
- ¼ c. flour
- 1 (13-oz.) can evaporated milk
- ½ c. chicken broth
- 2½ c. chopped cooked chicken
- 1 (3-oz.) can sliced mushrooms, drained
- ⅓ c. chopped green pepper
- ¼ c. chopped pimiento
- ¼ c. slivered almonds
Prepare rice according to package directions; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until thickened and bubbly. Pour into a lightly greased 2-quart casserole. Sprinkle with almonds. Cover and refrigerate several hours or overnight. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Remove cover and bake at 350° for 35 minutes. Yield: 6-8 servings.