Chicken, Mushroom and Wild Rice Bake


5 Tbls butter (divided)
2 Tbls olive oil
8 oz package mushrooms, sliced
1 medium onion, chopped
3 Tbls flour
3 cups half and half
1 1/2 cups water
2 Tbls white wine (if desired)
2 boxes long grain and wild rice Rice-a-Roni
2 cups cooked chicken breast, shredded
8 slices bread, crusts removed, cubed
1/2 cup sliced almonds
1/4 cup butter, melted


1. Heat oven to 350 degrees, spray 9x13 glass dish with spray. Saute mushrooms in 2 Tbls butter and 2 Tbls olive oil then set aside.

2. Melt 3 Tbls butter and cook onion in for 2 to 3 minutes, stirring occasionally, until crisp tender but not brown.

3. Stir in flour, mixing well. Stir in half-and-half, water, wine and seasoning packets from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and cooked chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Add cooked mushrooms, stir and pour into baking dish.

4. Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter. Sprinkle evenly over casserole.

5. Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving.


Popular Posts