Something about wild rice makes me think “fall”. This is one of our favorite fall dishes.
Our church fellowship meets for lunch each week. This is a recipe that always receives good reviews! (We make this recipe x4.)
Chicken and Wild Rice Casserole
- 1 chopped, cooked chicken breasts
- 4T butter
- 1c wild rice
- 1/2c slivered almonds
- 2T browned onions
- 1 (5 oz) can water chestnuts, sliced
- 2 (4 oz) cans mushrooms, drained (we use fresh too…)
- 3c hot chicken broth
- 1t soy sauce
Preheat oven to 350^. Put all ingredients, except broth, in heavy frying pan. Cook over medium-high heat 20 minutes or until almonds are slightly brown. Stir often. Add hot chicken broth; stir. Pour into 2qt. baking dish. Cover tightly with foil. Bake 2 hours.