Uncle Ben's Wild Rice Chicken Supreme

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My lifetime BFF, Mary "Kate" Delaney introduced this dish to me. It was a freezer staple when my kids were growing up!

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Ingredients

  • 1 1 1 box UNCLE BEN’S® Long Grain & Wild Rice, Original Recipe
  • 1/4 1/4 1/4 cup (4 tbsp) butter or margarine
  • 1/3 1/3 1/3 cup chopped onion
  • 1/3 1/3 1/3 cup all-purpose flour
  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon black pepper
  • 1 1 1 cup half-and-half
  • 1 1 1 cup chicken or vegetable broth
  • 2 2 2 cups cubed cooked chicken
  • 1/3 1/3 1/3 cup diced pimiento
  • 1/3 1/3 1/3 cup chopped fresh parsley
  • 1/4 1/4 1/4 cup chopped slivered almonds
  • 1/2 1/2 1/2 cup toasted panko breadcrumbs

Preparation

Step 1

Preheat oven to 425°F.

Cook rice and contents of seasoning packet according to package directions.

While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper.

Gradually stir in half-and-half and broth. Cook, stirring constantly, until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Pour into a greased 2-quart casserole dish.

Bake uncovered for 30 minutes.

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