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Chicken and Wild Rice Casserole
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Prep Time:
25 minutes
Total Time:
55 minutes
Hearty chicken casserole with wild rice and homemade croutons for a satisfying meal.
Ingredients:
  • 3 tablespoons butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 cups half-and-half
  • 1 1/2 cups water
  • 2 tablespoons dry sherry, if desired
  • 1 package (6.2 oz) fast-cooking long-grain and wild rice mix
  • 2 packages (9 oz each) frozen diced cooked chicken breast, thawed
  • 8 slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
  • 1 cup sliced almonds
  • 1/4 cup butter or margarine, melted
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 350°F and grease a 13x9-inch glass baking dish. In a 3-quart saucepan, melt 3 tablespoons of butter over medium heat. Sauté the onion in the butter for 2 to 3 minutes until crisp-tender, stirring occasionally.
  • Combine flour with half-and-half, water, sherry, and seasoning packet. Cook for 5 to 6 minutes until bubbly. Add rice and chicken, cook for an additional 3 to 4 minutes until thickened. Transfer mixture to a baking dish.
  • In a large bowl, combine bread cubes and almonds with 1/4 cup melted butter until coated. Sprinkle the mixture evenly over the casserole.
  • Bake uncovered for 20-30 minutes, or until the topping turns golden brown. Allow it to rest for 5 minutes before serving, then sprinkle with fresh parsley.

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