| February 1, 2021 -- February is normally blistery, but we’ve been lucky so far this winter in the snow department. But one way to warm up at dinner time is with a yummy casserole. This easy Chicken and Wild Rice Bake recipe from Taste of Home is a mid-west favorite - so why not give it a try to make it a New England favorite too!
INGREDIENTS:
3 cups water 1 jar (2 ounces) chopped pimiento, drained
1 cup uncooked wild rice 1/4 cup minced fresh parsley
2-1/2 teaspoons salt, divided 1/4 teaspoon pepper
1/4 cup butter, cubed 1 cup chicken broth
1 pound sliced fresh mushrooms 1 cup heavy whipping cream
1 medium onion, chopped 1/4 cup grated Parmesan cheese
3 cups diced cooked chicken 3/4 cup slivered almonds
INSTRUCTIONS:
In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
TIPS: You can cut corners by purchasing microwavable wild rice.
SOURCE: https://www.tasteofhome.com/recipes/chicken-and-wild-rice-bake/
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