Chicken And Wild Rice Casserole

Thank goodness the weather is becoming cooler and now I'm in a cooking mood. I have been craving chicken and rice for quite some time. So today I spent much of the morning searching for the perfect easy recipe. Browsing through Food Network I found a delicious Chicken And Wild Rice Casserole that is absolutely the best I have eaten in along time. I love wild rice. To me it taste much better than white rice. My son loves chicken. He wasn't to crazy about the wild rice because he is a picky eater but he said it was good. To me it was great! So here is my first fall recipe that is easy to prepare and will have your family coming back for seconds. I changed the recipe a bit and instead of using chopped chicken I just cut my chicken breast in half and placed the french style green beans on the bottom of the baking dish and layered the rice then the chicken. I used 6 medium to large chicken breast and doubled the recipe for the sauce.This is what you will need:


6 chicken breast (cooked and cut in half)
2 boxes Uncle Ben's Wild Rice(prepared as directed)
1 cup onion chopped
2 tbsp butter
1 cup milk or cream
2 cups chicken broth(Swanson)
6 tbsp flour
Parmesan Cheese

Boil chicken breast until done and cut in half. Prepare rice according to
box directions.


For the sauce: I melted 2 to 4 tbsp of butter in skillet and cooked onion for one minute in melted butter.


Next I added 5 or 6 heaping tbsp of flour and stirred to combine. This will make
the sauce thick. Pour in 2 cups of Swanson chicken broth and 1 cup of milk or cream. Simmer until mixture thickens. Add a dash of salt to season if desired.



To assemble casserole layer thawed green beans in bottom of dish. Add wild rice and top with cooked chicken pieces. Pour thickened sauce on top. Sprinkle with Parmesan cheese and bake at 350 or 30 to 35 minutes.