• 1 cup uncooked wild rice

  • ½ cup butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • ¼ cup all-purpose flour
  • 1 (6 ounce) can sliced mushrooms, undrained
  • 1½ cups chicken broth
  • 1½ cups half-and-half
  • 3 cups diced, cooked chicken
  • 1/4 cup diced pimento
  • 2 teaspoons dried parsley flakes
  • 1½ teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped pecans

Cooking directions:

Cook wild rice according to package directions and set aside. Melt butter in heavy saucepan. Saute onions and celery in butter until tender. Stir in flour and cook for 1 minute over low heat. Add mushrooms, broth and half-and-half. Cook over medium heat, stirring constantly until thickened. Stir in rice, chicken, pimento, parsley and seasonings. Pour mixture into greased 2 quart casserole dish. Top with pecans and bake at 350 degrees for 25-30 minutes or until bubbly and brown.



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