Chicken & Wild Rice

By michelle1026

Ingredients

• 3 1/2 cups water
• 2 cups wild rice blend
• 4 chicken breast (diced)
• 2 TBS olive oil
• salt, black pepper, and thyme (to taste)
• 1/3 cup butter
• 1 onion (chopped)
• 1/3 cup all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 14 oz can chicken broth
• 8 oz mushrooms (chopped)
• 3 oz pimentos (drained)
• 1 cup half-and-half
• 1 tsp dried parsley
• 1/2 cup grated Parmesan

Details

Servings 8

Preparation

Step 1

Bring large saucepan of water and rice blend to boil. Cover and reduce heat. Simmer on low 40 minutes. Stir. Remove from heat and allow to sit (lid on) until ready to use.

While the rice is cooking, heat olive oil in large skillet until hot. Add chicken pieces. Season with salt, pepper, and thyme (or however you like to season the chicken). Cook until chicken is no longer pink. Remove from heat.

In a second skillet, melt butter. Cook onion on medium-low heat until soft. Stir in flour, salt and pepper until blended. Gradually stir in broth. Stir for 2 minutes until thickened. Stir in mushrooms, cook until softened. Stir in cream, chicken, rice, and pimentos. (If no room in the skillet, mix ingredients in the baking dish).

Preheat oven to 350 degrees.

Spray 9x13 baking dish with cooking spray. Combine all ingredients (except Parmesan) in baking dish. Bake, uncovered, 30 minutes. Top with grated Parmesan.