Chicken Wild Rice Casserole

By á-162246

Ingredients

• 1 1 1 cup wild rice
• 1-1/4 1-1/4 1-1/4 teaspoons salt, divided
• 1 1 1 tablespoon butter or margarine
• 1 1 1 cup chopped onion
• 1 1 1 cup thinly sliced celery
• 1 1 1 cup shredded carrot
• 1 1 1 can (14-1/2 oz.) chicken broth
• 1 1 1 pint half-and-half cream
• 1/4 1/4 1/4 cup all-purpose flour
• 2 2 2 tablespoons sherry (optional)
• 1/4 1/4 1/4 teaspoon freshly ground pepper
• 3 3 3 cups cooked cubed chicken
• 1/3 1/3 1/3 cup dried cranberries
• 1/3 1/3 1/3 cup sliced natural almonds, toasted

Details

Adapted from google.com

Preparation

Step 1

Bring 3 cups water to a boil in a medium saucepan. Stir in rice and 1/2 teaspoon salt. Cover and simmer 45 to 55 minutes, or until rice is tender but still chewy (some grains will split, but not all). . Meanwhile, heat oven to 350 degree F. Melt butter in a large skillet over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened. Add broth to skillet and bring to a boil. Whisk cream and flour in a large bowl until smooth; gradually whisk into boiling broth. Stir in remaining 3/4 teaspoon salt, sherry (if desired) and pepper. Bring sauce to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. . Drain rice in colander, then combine with cream sauce and chicken in the same large bowl. Pour mixture into a shallow 2-1/2- or 3-quart baking dish. Cover and bake 35 to 40 minutes, stirring once, until hot and bubbly at edges. Sprinkle with cranberries and almonds. Let stand 10 minutes before serving. Makes 8 servings.
8 servings Calories 335