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Volume III
October 26, 2012

Weekly Home / Recipe Center

Chicken and Wild Rice Casserole

Serves 8


3 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
3 tablespoons all-purpose flour
3 cups half-and-half
1 1/2 cups water
2 tablespoons dry sherry, if desired
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 (9-ounce) packages frozen diced cooked chicken breasts, thawed
8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1 cup sliced almonds
1/4 cup butter or margarine, melted
chopped fresh parsley, if desired

1. 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.

2. 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. Pour into baking dish.

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

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


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