• Alcoeur Gardens

Alcoeur Apron's Chicken and Wild Rice Bake


Ingredients

  • 3 cups water

  • 1 cup uncooked wild rice

  • 2 1/2 teaspoons salt, divided

  • 1/4 cup butter, cubed

  • 1 pound sliced fresh mushrooms

  • 1 medium onion, chopped

  • 3 cups diced cooked chicken

  • 1 jar (2 ounces) chopped pimiento, drained

  • 1/4 cup minced fresh parsley

  • 1/4 teaspoon pepper

  • 1 cup chicken broth

  • 1 cup heavy whipping cream

  • 1/4 cup grated Parmesan cheese

  • 3/4 cup slivered almonds

Steps

  1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.

  2. Preheat oven to 350°. In a 6 quart stockpot, heat butter over medium-high heat; sauté mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.

  3. Transfer to a 3 quart or 13xp inch baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Source: https://www.tasteofhome.com/recipes/chicken-and-wild-rice-bake/

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