Ingredients for Chicken And Wild Rice Casserole
- Chicken Breasts
- Wild Rice
- French Style Green Bean
- 4 tablespoons butter
- Onion
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- Cream
- Parmesan Cheese
- Slivered Almonds
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How to Make Chicken And Wild Rice Casserole
- Preheat oven to 350°F (175°C).
- In a buttered 9x13 inch casserole dish, combine 2 cups cooked chicken (shredded or diced), 1 1/2 cups cooked wild rice, and 1 (15-ounce) can of drained and rinsed kidney beans.
- In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.
- Add 1 medium onion, chopped, and cook for 1 minute, until softened.
- Stir in 4 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Whisk in 2 cups of chicken stock gradually, ensuring no lumps form, and bring to a simmer.
- Whisk in 1 cup of heavy cream (or milk) and return to a simmer, stirring until the sauce has thickened slightly (about 2-3 minutes).
- Pour the creamy sauce over the chicken and rice mixture in the casserole dish, stirring gently to combine.
- Sprinkle 1/2 cup grated parmesan cheese and 1/4 cup slivered almonds evenly over the top.
- Bake for 30 minutes, or until heated through and bubbly, and the top is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
21g
Fat
61g
Carbs
33g
