Post by Lizzie on Jun 18, 2014 2:15:28 GMT
Can be doubled
1 box Uncle Ben's Long Grain and Wild Rice (I have used both the regular long cooking and the quick cook. Both are good but I prefer the long cooking one)
1/2 cup chopped onion
1/2 cup butter
1/4 cup flour
3 cups cooked chopped chicken
1 1/2 tsp salt
1/4 tsp pepper
6 oz. can mushrooms (optional)
1 1/3 cups chicken broth
1 1/2 cups light cream
1/2 cup slivered almonds (optional)
2 T. parsley
1. Cook rice. Set aside.
2. In large skillet, cook onions in butter till soft. Stir in flour. Add chicken broth and cream. Stir until thick.
3. Add rice and chicken (and mushrooms if using them) to cream sauce and mix well. Place in casserole dish and top with almonds if desired.
4. Bake at 350 for 30 mins or so until bubbly.
1 box Uncle Ben's Long Grain and Wild Rice (I have used both the regular long cooking and the quick cook. Both are good but I prefer the long cooking one)
1/2 cup chopped onion
1/2 cup butter
1/4 cup flour
3 cups cooked chopped chicken
1 1/2 tsp salt
1/4 tsp pepper
6 oz. can mushrooms (optional)
1 1/3 cups chicken broth
1 1/2 cups light cream
1/2 cup slivered almonds (optional)
2 T. parsley
1. Cook rice. Set aside.
2. In large skillet, cook onions in butter till soft. Stir in flour. Add chicken broth and cream. Stir until thick.
3. Add rice and chicken (and mushrooms if using them) to cream sauce and mix well. Place in casserole dish and top with almonds if desired.
4. Bake at 350 for 30 mins or so until bubbly.
