Categories: Main Dishes
Ingredients
- Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
- 1 cup (2 sticks) unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms, sliced
- 1 small onion, chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless, skinless chicken breast halves, diced
- 1 cup toasted slivered almonds, coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
-
Cook the long-grain and wild rice mixes according to the package directions.
-
Set aside.
-
Preheat the oven to 350 degrees.
-
Grease a 9 × 13 casserole dish.
-
In a large skillet, melt the butter.
-
Add the mushrooms and onions and saute until the onions are translucent.
-
Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth into the onion mixture. Then stir in the half-and-half.
-
Cook until the mixture has thickened, 7 to 10 minutes.
-
Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture.
-
Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.