Loading Video...
Recipe courtesy of Trisha Yearwood

Chicken and Wild Rice Casserole

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 10 to 12 servings
Share This Recipe

Ingredients

Directions

  1. Cook the long-grain and wild rice mixes according to the package directions. Set aside.
  2. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
  3. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
  4. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
11m Easy 99%
CLASS
Michael Anthony

Chicken Fried Rice

34m Intermediate 94%
CLASS
19m Easy 97%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 99%
CLASS
22m Easy 95%
CLASS
19m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages