Chicken And Wild Rice Casserole

Name: Chicken And Wild Rice Casserole
Ingredients: 1 6oz. package long grain and wild rice mix; 1/4 cup butter; 1/4 cup flour; 1 13 oz. can evaporated milk; 1/2 cup chicken broth plus 1/2 cup more; 2 1/2 cups chicken, cooked and chopped (best to have some dark meat in it.; 1 3 oz. jar sliced mushrooms; 2/3 cup chopped mixture of red, green and/or yellow peppers; 1/4 cup slivered almonds or chopped pecans, toasted

9 ingredients

3 steps

Ingredients

1 6oz. package long grain and wild rice mix
1/4 cup butter
1/4 cup flour
1 13 oz. can evaporated milk
1/2 cup chicken broth plus 1/2 cup more
2 1/2 cups chicken, cooked and chopped (best to have some dark meat in it.
1 3 oz. jar sliced mushrooms
2/3 cup chopped mixture of red, green and/or yellow peppers
1/4 cup slivered almonds or chopped pecans, toasted

Directions

1

Prepare rice according to directions, set aside.
2

Melt butter in a saucepan over low heat, add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk and broth, cook over medium heat, stirring constantly, until thickened and bubbly.
3

Combine sauce, chicken, mushrooms, peppers and rice. Pour into a lightly greased 2 quart casserole. Sprinkle with the nuts. Cover and refrigerate several hours or overnight. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Remove cover and bake at 350 for 45 monutes.