Chicken and Wild Rice Casserole with Dried Cranberries

By angielaine

Ingredients

• 1 1/3 Cup (8 oz) Wild Rice
• 4 1/2 Tbsp Butter
• 5 Tbsp Flour (6 – if using milk vs. cream)
• 3 1/2 Cups Chicken Broth
• 3-4 Tbsp Shallot, minced
• 1 Pint Mushrooms, sliced thin
• 1 Cup heavy Cream (or milk)
• 1/8 tsp Nutmeg
• 1 1/2 Tbsp Lemon Juice
• 1 Cup Dried Cranberries
• 3 Cups Cooked Chicken, chopped

Preparation

Step 1

In saucepan, melt 3 ½ Tbsp butter; add flour – whisk 3 minutes. Add broth, bring to a boil; simmer 15 minutes. In skillet cook shallots, mushrooms and 1 Tbsp butter over medium heat; add to sauce; stir in cream, nutmeg, lemon juice, chicken fruit, rice, salt and pepper. Transfer to a 9 x 13 pan, bake covered for 20 minute. Uncover and bake another 15 – 25 minutes or until most liquid has been absorbed.