Wild Rice Chicken Casserole

The first time I had wild rice I swore I would never eat white rice again. Wild rice is filling and hearty and stays with you for hours, the way food should. It's healthy too and many nutrition experts say it contains lots of Vitamin E and folate and is a good protein source.  Mix it with fresh vegetables or meat and you've got a healthy full meal deal. This would also be a great side dish (then you might have a little left over!).

Wild rice is fairly easy to find now, but this wasn't always the case. Years ago, it was only in certain grocery stores and a bit expensive so Grandma didn't have it often, but when she prepared it, it was done up in a special way like this one with almonds, chicken, and onion. The recipe is flexible though. You can add whatever you want--water chestnuts, mushrooms. Throw in anything that brings you joy! 

Wild Rice Chicken Casserole

1 cup wild rice, prepared with chicken broth
½ cup onion, chopped
1 stick butter
¼ cup flour
1 can chicken broth
1 cup light cream
3 cups cooked chicken, diced
¼ cup pimiento, diced (optional)
2 tablespoon dried parsley
1½ teaspoon salt
¼ teaspoon pepper
½ cup slivered blanched almonds

Prepare wild rice according to package directions (use chicken broth for liquid when preparing). 

Preheat oven to 350F. Cook onion in butter until tender but not brown. Reduce heat. Stir in flour then add chicken broth gradually stirring into flour mixture. Add cream. Cook and stir until thick. Add wild rice, chicken, pimiento (optional), parsley, salt and pepper. Pour into large casserole dish and top with slivered almonds. Bake 25 to 30 minutes in 350F oven. 8 servings.