CHICKEN AND WILD RICE BAKE

Chicken and Wild Rice Bake image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. -Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

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Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, Fat 21g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 809mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.