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Chicken and Wild Rice Casserole

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By Diana Rattray, About.com Guide

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This chicken rice casserole recipe is baked with chicken, almonds, mushrooms, and other ingredients.

Cook Time: 35 minutes

Ingredients:

1 pkg (6-ozs.) long-grain and wild rice (Uncle Ben's)
1 2/3 cups evaporated milk
2 1/2 cups chopped cooked chicken
1/3 cup chopped green pepper
1/4 cup slivered almonds, lightly toasted
1/4 cup butter
1/4 cup all-purpose flour
1/2 cup chicken broth
1 can (3-oz.) mushrooms, drained
1/4 cup chopped pimento
salt and pepper to taste

Preparation:

Prepare rice according to package directions; set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Combine evaporated milk, broth, rice, chicken, mushrooms, green pepper, and pimento. Pour into lightly greased 2-quart casserole. Sprinkle with almonds. Cover and refrigerate overnight. Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Remove cover and bake at 350° for 35 minutes.

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