Home Cooking by Trisha Yearwood and Gwen Yearwood Bernard
Including the fresh vegetables we grew in our summer garden, Beth and I were raised on basic foods: meat, potatoes, white rice, and gravy. That pretty much covers every meal you’d ever need. My mama was serving up the dishes that her mama, Lizzie, taught her make. I think we were all slow to try new things, because we knew what we liked, and we didn’t want to changes things that much. This dish is the first “new” recipe I remember trying that had wild rice in it. I thought I was doing something crazy by eating wild rice! This dish has now become a regular at my dinner table. I love to take this casserole to parties or church suppers.
- 4 boneless,skinless chicken breast halves, cooked and diced
- 12 Ounces boxed long-grain and wild rice mix, cooked
- 1 Cup slivered almonds, toasted and coarsely chopped
- 1/2 sliced tomato
- 3 Cups half-and-half
- 3 Cups chicken broth
- 1 small onion, chopped
- 1/2 Cup all-purpose flour
- 9 Ounces canned sliced mushrooms drained, reserve juice
- 1 Cup butter
Preheat the oven to 350 degrees. Grease a 9 x 13 x 2 inch casserole dish.
If you use fresh mushrooms, sauté them in a large skillet with 1 tablespoon butter until tender, about 10 minutes. Drain and reserve the juice.
In a large skillet, sauté the onion in the remaining butter until tender. Stir in the flour, cooking for 2 to 3 minutes. Combine the mushroom juice with enough broth to make 3 cups of liquid. Stir in the half-and-half. Cook until the mixture is thickened. Add the sautéed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt, and pepper. Pour into the prepared casserole dish. Bake, uncovered, for 30 to 45 minutes, until most of the liquid is absorbed.