Chicken and Wild Rice Casserole

Wild rice is wonderfully nutty and full of flavor
Chicken and Wild Rice Casserole

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.

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10
Servings
544
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
34g
53%
Sugar
7g
N/A
Saturated Fat
18g
89%
Cholesterol
103mg
34%
Protein
20g
40%
Carbs
41g
14%
Vitamin A
232µg
26%
Vitamin B12
0.4µg
5.9%
Vitamin B6
0.5mg
26%
Vitamin C
2mg
4%
Vitamin D
0.5µg
0.1%
Vitamin E
4mg
20%
Vitamin K
4µg
5%
Calcium
125mg
12%
Fiber
4g
15%
Folate (food)
51µg
N/A
Folate equivalent (total)
67µg
17%
Folic acid
10µg
N/A
Iron
2mg
10%
Magnesium
112mg
28%
Monounsaturated
11g
N/A
Niacin (B3)
8mg
38%
Phosphorus
377mg
54%
Polyunsaturated
3g
N/A
Potassium
548mg
16%
Riboflavin (B2)
0.5mg
28.5%
Sodium
256mg
11%
Thiamin (B1)
0.2mg
13.4%
Trans
0.7g
N/A
Zinc
3mg
21%

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