Trisha Yearwood's Chicken and Wild Rice Casserole  Ingredients:       16 oz sliced fresh mushrooms    or two 4.5 oz cans os sliced mushrooms drained (reserve liquid)       1 cup butter (2 sticks)    1 small onion (chopped)       1/2 cup all purpose flour    3 cups chicken broth       4 boneless skinless chicken breast halves (cooked and diced)    2 6 oz boxes long-grain and wild rice mix (cooked)       1 cup slivered almonds (toasted and coarsely chopped)    1/2 cup sliced pimiento       4 TBP chopped fresh parsley    1 tsp salt       1/2 tsp pepper    3 cups Half-and -Half

Preparation:

Preheat oven to 350 defrees F. Grease a 9 x 13 x 2 inch casserole dish. If you use fresh mushrooms, saute them in a large skillet with 1 TBSP butter until tender. About 10 minutes. Drain and reserve liquid. In a large skillet, saute the onion in the remaining butter until tender. Stir in flour, cooking for 2-3 minutes. Combine the mushroom juice, with enough broth to make 3 cups of the liquid. Slowly stir the juice, broth mixture into the onion mixture. Stir in the Half-and-Half. Cook until the mixture is thickened. Add the sauteed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt and pepper. Pour into the prepared casserole dish. Bake uncovered for 30-45 minutes, until most of the liquid is absorbed.

Comments:

From "The Chew" Trisha Yearwood

Categories:  "The Chew", Arroz, Baked Dishes, Casseroles, Chicken, Dinner, Entree, Entrées, Main Dish, Main Dishes, Rice, Skillet, Trisha Yearwood, main dish, rice, stove top

Estimated Serving:  12

Estimated preparation time:  120 min.

Language:  English

Shared by:  Jilly    2012/04/20