Chicken and Rice Casserole Without Soup
A chicken and rice casserole that has a unique flavor without being either boring nor overpowering.
- 2 packages long grain and wild rice mix (If you're using the uncooked kind, one package should be fine.)
- 1/4 cup butter
- 1/4 cup chopped onion
- 5-6 tablespoons all-purpose flour
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon salt
- 1 dash pepper
- 2 cups chopped, cooked chicken
- 1 teaspoon chopped, fresh parsley
Preheat oven to 425°F
Prepare rice according to packages directions.
Melt butter in saucepan. Add onion and cook until transparent.
Stir in flour and continue cooking for 1 minute.
Gradually add broth and half and half. Cook, stirring continuously, until thickened.
Sprinkle in the salt and pepper.
Add rice, chicken, and parsley and combine well.
Spoon mixture into a lightly-greased 9x13 baking dish.
Bake uncovered for 30 minutes or until bubbly.
Calories: 168kcalCarbohydrates: 8gProtein: 9gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 585mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 214IUVitamin C: 4mgCalcium: 63mgIron: 1mg