Chicken Wild Rice Casserole (10 P+)

Chicken Wild Rice Casserole
8 Servings, 75 Minutes
PRINTABLE

Ingredients:

7 ½ c chicken broth, divided

2 c wild rice mix

3 T butter

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, smashed

3 T flour

½ c milk

1 can sliced mushrooms, drained

1 can green beans, drained

1 can water chestnuts, drained and chopped

2 c cooked chicken, shredded

salt

pepper

¼ can French’s fried onions

Instructions:

In a saucepan, bring 6 cups of chicken broth to a boil; add rice and return to boil.  Reduce heat to low and simmer, covered, for approximately 40 minutes, until rice is cooked.

Meanwhile, place a Dutch oven over medium-high heat.  Add butter, onion, and celery.  Sauté until onion is translucent.  Add garlic and cook for one minute.  Sprinkle flour over vegetables.  Stir and cook until flour browns slightly.  Slowly whisk in 1 ½ cups of chicken broth and ½ cup milk.

Stir in mushrooms, green beans, water chestnuts, chicken, salt, and pepper.  Top with fried onions.

Bake for 25 minutes or until fried onions are golden and casserole is bubbling.

Notes:

Change it up by switching up some vegetables each time you make it.

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