Chicken and Wild Rice Casserole

Name: Chicken and Wild Rice Casserole
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters sliced almonds; 59 milliliters butter or margarine, melted; 510 grams packages each) frozen diced cooked chicken breast, thawed; 3 Tbsps Gold Medal® all-purpose flour; 710 milliliters half-and-half; 118 milliliters medium onion, chopped; 176 grams package fast-cooking long-grain and wild rice mix; 355 milliliters water; 8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)

Chicken and Wild Rice Casserole might be just the main course you are searching for. One portion of this dish contains approximately 24g of protein, 28g of fat, and a total of 508 calories. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have almonds, onion, fast-cooking and rice mix, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.

Ingredients you will need

Cooking Spray

Butter

Onion

Equipment you will use

Glass Baking Pan

Sauce Pan

Oven

Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened.

Ingredients you will need

Seasoning Mix