Chicken and Wild Rice Casserole


  • 1 package wild rice (6 oz.)
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 can mushrooms, drained
  • chicken broth
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  • 1 can evaporated milk
  • 3 cups cooked chicken
  • 1/4 cup diced pimento (opt.)
  • 1 can water chestnuts, drained and sliced
  • 2 Tbsp. snipped parsley
  • 1 tsp. salt
  • 1 tsp. pepper


Prepare wild rice according to package directions. Meanwhile, cook onion in butter until tender but not brown. Remove from heat and add flour. Drain mushrooms reserving liquid. Add enough chicken broth to mushroom liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add milk and cook stirring until thick. Add rice, mushrooms, chicken, pimento, water chestnuts, parsley, salt and pepper. Place in a 2 qt. casserole and bake at 350 degrees F for 25-35 minutes.

By Robin from Washington, IA


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