Cheesy Chicken and Wild Rice Casserole

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 clove Garlic
  • 1/2 cup Leek
  • 1 package Mushrooms, fresh

• Canned Goods

  • 1 cup Progresso chicken broth

• Condiments

  • 6 tbsp Butter or margarine

• Pasta & Grains

  • 1 package Simmer-and-serve wild rice, instant

• Baking & Spices

  • 2 tbsp Gold medal all-purpose flour
  • 1/2 tsp Pepper, freshly ground
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 4 oz Gruyere cheese
  • 2 cups Milk

Found on tablespoon.com

Description

Ingredients

• 1 package (2 3/4 oz) instant simmer-and-serve wild rice
• 6 tablespoons butter or margarine
• 3/4 teaspoon salt
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 1/2 cup sliced leek
• 1 clove garlic, finely chopped
• 2 tablespoons Gold Medal™ all-purpose flour
• 2 cups milk
• 4 oz Gruyère cheese, shredded (1 cup)
• 3 cups shredded cooked chicken
• 1 cup Progresso™ chicken broth (from 32-oz carton)
• 1/2 teaspoon freshly ground pepper
• 1/2 cup sliced almonds, toasted

Directions

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
• 2 Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
• 3 In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition