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Chicken and Wild Rice Casserole (M, TNT)
Serves: 4 to 6

1 cup wild rice
1/3 cup onion, chopped
1/3 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup soy milk or non-dairy creamer
1 cup chicken broth
2 cups chicken, cooked, cubed
1/3 cup pimento, diced (optional)
1/3 cup fresh parsley (optional)
1/4 cup almonds, slivered (optional)

Cook wild rice according to directions.

Sauté onion in large saucepan until tender. Stir in flour, salt and pepper. Gradually stir in soy milk and chicken broth. Cook, stirring constantly, until thickened. Add chicken, pimento, parsley, almonds and cooked rice.

Place into a grease 2-quart casserole and bake, uncovered for 30 minutes at 400°F.

Poster's Notes:
A few weeks ago, someone was asking for recipes using the cooked chicken from chicken soup. I also have this problem, so I am always looking for ways to use the chicken. Here's one of my family's favorites.

Posted by Marilyn Judovin, Z'L

Nutritional Info Per Serving: N/A