Chicken and Wild Rice Casserole

This is one of our family favorites. I'm not sure where my mom got it, but it is a simple yummy casserole that we all love.

I like to do as many things while cooking as possible. I was able to cook the chicken, while cooking the onion, margarine and liquid mixture in a skillet. Once all the chicken was cooked and chopped, the onion mixture had thickened and was ready for all the remaining ingredients. 

Then while the casserole was cooking, I washed the two pots used to assemble everything. This is a great recipe for minimal clean-up. Hope you enjoy the simple delicious meal.

Chicken and Wild Rice Casserole

makes: about 4 servings | prep time: 40 minutes

3 cup cooked chopped chicken ( about 1½ lb. boneless chicken breasts)

½ stick margarine

½ cup chopped onion

¼ cup flour

1½ cup milk

1½ cup chicken broth and mushroom liquid

1 package wild rice

Small can mushrooms

¼ cup pimentos

Slivered almonds

1. Cook and chop chicken into bite size pieces. I cut the chicken breasts in half and boiled them to shorten the amount of prep time.
2. Heat oven to 375°.
3. In a large skillet, cook onion in margarine until tender. Add flour to onion, mixing well.
4. Add liquids to onion mixture and heat until thickened.
5. Mix in everything else and pour into a 9x9 baking dish. 
6. Top with almonds and bake for 35 to 45 minutes.

A handy printable recipe card...