I just plopped the casserole in the oven at 7:00 so it will be fresh out of the oven in no time... You're more than welcome to come over for a bite or two... or three. I doubled the recipe, so there is plenty! If not tonight come over tomorrow -- left overs always do the trick for lunch.
I'll have to say... I've never made this before but I've figured out what I don't like about it. My mom gave me this recipe and I always enjoy it but there is one thing I'd alter - the amount of chicken. It all came back to me last night when had 4 or more pieces left in my bowl. Soo... if you're like me and like the creamy rice A LOT, I'd do half the chicken it calls for. Other than that though, it was tasty!
1 pkg. Uncle Ben’s Long Grain and Wild Rice (Original Recipe)
¼ c. butter (4T)
½ c. chopped onion
1/3 c. flour
Salt and pepper to taste
1 c. half and half (and a little more)
1 c. chicken broth (and a little more)
2 cups cubed cooked chicken breast
1/3 c. parsley (chopped fine) or 1 heaping tablespoon dried
1/2 c. slivered almonds and/or 1 can sliced water chestnuts
Make rice according to package directions. Melt butter in large sauce pan and add onion and cook ovear low heat ‘til transparent and tender. Stir in flour, salt and pepper. Gradually stir in ½ and ½ and chicken broth. Cook stirring constantly until thick. Mix with remaining ingredients. Place in 2 quart casserole.
Bake 375 degrees, 30 minutes. Can be refrigerated overnight before baking. Freezes well.
Serve with fresh parsley sprigs on top.
I like this with buttered cooked carrots and/or a green salad.