Saturday, July 7, 2018
Chicken Wild Rice Casserole
Chicken Wild Rice Casserole
Sauce
2 1/2 cups chicken stock
1 1/2 cups fat free milk
3/4 cup flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
Casserole
1 lb rotisserie chicken, shredded
6 oz package long grain and wild rice
1/2 cup reduced fat sour cream
1 tsp salt
1 tsp pepper
Fresh parsley, chopped (optional)
Preheat oven to 350
Spray a 2-3 qt casserole dish with nonstick spray, set aside
In a medium saucepan bring chicken stock to a simmer over medium heat
In a small whisk together milk, flour, garlic powder, onion powder, salt & pepper until smooth
Whisk flour mixture into chicken stock until smooth
Bring mixture to a boil, and continue cooking for an additional 5-7 minutes or until sauce thickens
Remove from heat and set aside
While making the sauce cook rice as according to package directions (I left out the butter)
Once rice is cooked in a large bowl combine sauce, wild rice, sour cream, salt & pepper
Then gently stir in chicken, taste and adjust seasoning as necessary
Pour mixture into prepared pan
Bake for 30-45 minutes or until sauce is bubbly and top begins to brown
Top with fresh parsley (if using)
Serve immediately
**You can easily double this recipe to make for a large crowd.
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