CHICKEN WILD RICE CASSEROLE
  • 1½ cups Chieftain®'s Premium Wild Rice
  • 4 cups Water
  • 10 tablespoons Margarine or Butter
  • 1 cup chopped Onions
  • ½ cup Flour
  • 3 cups Half & Half
  • 2 14-ounce cans Chicken Broth
  • 6 cups chopped Chicken (white meat) fully cooked
  • 8-ounces fresh Mushrooms (optional)
  • 1 cup frozen Peas
  • 1 2-ounce jar Pimentos drained
  • Salt and Pepper to taste

 

Prepare rice with water, seasoning and two tablespoons margarine. Sauté onions in 8 tablespoons margarine; add flour until bubbly. Gradually stir in the chicken broth and half & half. Let cook until it thickens. Add sautéed mushrooms, chicken, pea, pimento. Stir into baking dish and bake for 25 minutes at 350º. Top with almonds and bake an additional 15 minutes.