Chicken and Wild Rice Casserole Recipe | Trisha Yearwood

Name: Chicken and Wild Rice Casserole Recipe | Trisha Yearwood
Ingredients: Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's; 1 cup (2 sticks) unsalted butter, plus more for greasing dish; 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid); 1 small onion, chopped; 1/2 cup all-purpose flour; 3 cups chicken broth; 3 cups half-and-half; 4 cooked boneless, skinless chicken breast halves, diced; 1 cup toasted slivered almonds, coarsely chopped; 1/2 cup sliced pimientos; 1/4 cup chopped fresh parsley; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

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This Chicken and Wild Rice Casserole recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.

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Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper