Chicken Rice Casserole

Recipe Ingredients

3 cups	480g / 16oz	Cooked rice - * see note
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	99g / 3.5oz	Butter
1/4 cup	15g / 0.5oz	Flour
1/2 lb	227g / 8oz	Fried mushrooms
1 cup	237ml	Chicken broth
1/2 cup	118ml	White wine - (or dry vermouth or
2 tablespoons	30ml	Brandy
1 cup	237ml	Sour cream
3 cups	187g / 6.6oz	Cooked chicken - ** see note
		Salt and pepper - to taste
1/4 cup	23g / 0.8oz	Toasted slivered almonds - *** see note

Recipe Instructions

*I use wild and brown rice in equal parts (cooked separately) **I have cooked chicken breasts in broth with wine and brandy added, then cut them up and saved the broth for the casserole. ***(important; toast as oven is preheating

Once chicken and rice are prepared, saute onion in butter. Remove onions (put them aside for later) and whisk in flour. Add chicken broth (may need to extend to equal 1 1/2 c) and whisk.

Add sour cream and stir until thickened -- do not boil!

Add onions, rice, mushrooms, and chicken. Adjust seasonings.

Turn into 2 quart casserole. Top with almonds. Bake at 350F for 30 minutes. Makes 6-8 servings

Source:
Connie McCarthy

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