Recipe Share Wednesday: Wild Rice Chicken Supreme

Wild Rice Chicken Supreme

  • 1 (6 oz.) box Uncle Ben’s long-grain wild rice (chicken flavor is better, but original will do)
  • 1/4 cup butter or margarine
  • 1/3 cup onion, chopped
  • 1/3 cup flour
  • 1 teaspoon salt
  • black pepper to taste
  • 1 cup half and half
  • 1 cup chicken broth
  • 2 cups cooked chicken, cubed
  • 1 teaspoon dried parsley
  • 3 tablespoons slivered almonds

Cook rice as directed on package; set aside. Melt butter in medium saucepan; add onion and saute until softened. Blend in flour, salt and pepper with whisk. Gradually whisk in half and half and broth. Cook on medium to medium-low heat until thickened. Mix sauce, chicken, parsley and almonds into cooked rice. Bake in lightly-greased (or spray with cooking spray) 2-quart casserole dish for 30 minutes at 350 degrees. Serves 6-8.

 

If you want a side dish, make as directed leaving out the chicken.

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