| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben’s
- 1 cup (2 sticks) unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
- 1 small onion, chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless, skinless chicken breast halves, diced
- 1 cup toasted slivered almonds, coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 490 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 86 mg |
| Sodium | 602 mg |
Reviews
Wow. This is one of the best casseroles ever. Soo much butter- but I will take the butter over that weird aftertaste you get from cans of soup.
I will bet her mom made this! I remember my mom making it or something very much like it as a “company” dish. She must have felt the wild rice made it special. I remember someone gave us a large bag of just wild rice as a gift and I am sure she used some of that along with the mix or used regular white rice. I want to say she added sherry to it. I have all the stuff and am ready to halve the recipe as it is just me, and really looking forward to it, since I know what it tastes like, I am giving it five stars!
Cut everything in half and cooks perfectly as written. I have made this many times and we live it! Great comfort recipe that makes good leftovers!!
Love this recipe! I add artichoke hearts and some white wine to the mushrooms and onions. Sometimes I’ll substitute roasted red peppers for the pimentos. So nice to have a go-to casserole that isn’t super cheesy. It does make a lot — I cook half and freeze the other half. It does freeze well.
Loved this!! I had more than anticipated like others. Just meant we have some amazing leftovers!! I forgot to add the pimiento and almonds. Still good!! I used Rice a Roni and added a 4oz pkg of shiitake mushrooms. I pan fried some chicken thighs while the rice baked. Placed the chicken on top of the rice to serve. This will be a go to!!
I enjoyed this dish and the rest of the family seemed to like too, but more rice would have been preferred by them (we even used 2 Uncle Bens pouches that are over 8oz each. HOWEVER, as other reviewers have stated, it does NOT fit into a large skillet (the mushrooms, onions, and liquid barely did) and it does NOT all fit into a normal 9×13 pan. Red chili flakes is a nice topper after plating to give it a little extra kick.
LOVED this recipe! The wild rice was so creamy it almost resembled risotto! I cut the recipe in half for me and my husband and I can’t wait for leftovers tonight!!
Best casserole for a dinner party. Makes a lot of servings and everyone enjoys it. We pair it with a cranberry relish and green salad for a light, slightly elevated yet comforting dinner.
This saved my power outage dinner, that included salmon, which dried out a bit in the dark kitchen, still inside the oven. I agree with other comments that this is a great base recipe. Was originally looking for wild rice – salmon casserole or soup. Found this. Subbed the salmon for chicken and otherwise, pretty much followed the recipe, taking some comments into account. Added diced celery with onions, had pecans instead of almonds and the salmon had already been seasoned with dill. Delicious and this will be a keeper recipe for chicken – or salmon! Bonus! Really liked the mushrooms and pimentos with the salmon… add-ins I would not have considered, but very complementary. Yum!
I think this is a great base recipe, add what you think will make it better, leave out anything you don’t like. I add garlic and some red pepper flakes for a little bite. Next time I am planning to add a little white wine. It does make a lot, and it freezes well.