Recipe: Trisha Yearwood's Chicken and Wild Rice Casserole (serves 10-12, using cooked chicken)

CHICKEN AND WILD RICE CASSEROLE

"Including the fresh vegetables we grew in our summer garden, Beth and I were raised on basic foods: meat, potatoes, white rice, and gravy. That pretty much covers every meal you'd ever need. My mama was serving up the dishes that her mama, Lizzie, taught her to make. I think we were all slow to try new things, because we knew what we liked, and we didn't change things that much. This dish is the first "new" recipe I remember trying that had wild rice in it. I thought I was doing something crazy by eating wild rice! This dish has now become a regular at my dinner table. I love to take this casserole to parties or church suppers." - Trisha

2 cans (4 1/2 ounces each) sliced mushrooms, drained, reserve liquid (or 16 ounces sliced fresh mushrooms)
1 cup (2 sticks) butter
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 boneless, skinless chicken breast halves, cooked and diced
2 boxes (6 ounces each) long-grain and wild rice mix, such as Uncle Ben's, cooked
1 cup slivered almonds, toasted and coarsely chopped
1/2 cup sliced pimiento
4 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat the oven to 350 degrees F. Grease a (13 9 2-inch) casserole
dish.

If you use fresh mushrooms, saute them in a large skillet with 1 tablespoon of the butter until tender, about 10 minutes. Drain and reserve the liquid.

In a large skillet, saute the onion in the remaining butter until tender. Stir in the flour, cooking for 2 to 3 minutes.

Combine the mushroom liquid with enough broth to make 3 cups of liquid. Slowly stir the broth mixture into the onion mixture. Stir in the half-and-half. Cook until the mixture is thickened.

Add the sauteed or canned mushrooms, the chicken, rice, toasted almonds, pimiento, parsley, salt, and pepper. Pour into the prepared casserole dish.

Bake, uncovered, for 30 to 45 minutes, until most of the liquid is absorbed.

Makes 10-12 servings
Source: Home Cooking with Trisha Yearwood by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard

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