Sunday, January 08, 2006

Chicken and Rice Casserole

This is a dinner a friend (BMCC member) brought to me and my husband a week or so after my first daughter was born. We enjoyed it so much I got the recipe from her. We've been enjoying it ever since. It's a great use of that left over chicken. I'm sure you could make it with turkey too. I haven't tried it.

Chicken and Rice Casserole

2 cups cooked cubed chicken (six thighs with skin pulled off)
1 (6 oz) package Uncle Ben’s long grain wild rice
1/4 cup butter
1/3 cup chopped onion
1/3 cup flour
1/4 teaspoon salt
dash black pepper
1 cup milk
1 cup chicken broth
1/3 cup diced pimento
1/3 cup chopped fresh parsley
1/4 cup slivered almonds

Cook rice as directed on package. Set aside.
In a saucepan, saute onion in butter. then stir in flour, salt, and pepper.
Gradually stir in milk and broth. Cook and stir until thickened.
Take saucepan off heat.
Mix rice, sauce, and all other ingredients. Place in casserole dish.
Bake at 400° for 40 to 45 minutes

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