Creamy Wild Rice and Chicken Bake

READY IN: 40mins


  • 1
    (6 ounce) package long grain and wild rice blend (I use Uncle Ben's)
  • 13
    cup butter
  • 1
    cup canned sliced mushrooms, drained (can use more, I just use one can for this)
  • 1
    large onion, chopped
  • 1
    tablespoon minced fresh garlic (or to taste)
  • 13
    cup flour
  • salt and pepper
  • 14
    cup grated parmesan cheese (or to taste)
  • 3
    cups cubed cooked chicken (can use less, I blanch my chicken breasts in boiling water with salt for about 20 minutes)
  • 14
    cup pimiento, drained and diced
  • chopped fresh parsley (optional and to taste, I use about 1/4 cup)
  • 12
    cup slivered almonds


  • Set oven to 400 degrees.
  • Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
  • Cook the rice according to package directions; set aside.
  • In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
  • Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
  • Stir in Parmesan cheese, and cook for another 2-3 minutes.
  • Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
  • Spoon into a casserole dish.
  • Sprinkle with more grated Parmesan cheese.
  • Bake uncovered for about 25-30 minutes.
  • Delicious!