|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/2 | cups | Uncle Ben''s wild rice 6oz. box | 1 | cup | butter | 2 | cups pieces | Mushrooms, Sliced | 1 | small | Onion, chopped | 1/2 | cup | all-purpose flour | 3 | cups | chicken broth or stock | 3 | cups fluid (yields 2 cups whipped) | Half-And-Half | 4 | breasts, bone removed | chicken | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cook the long-grain and wild rice mixes according to the package directions. Set aside. | | 2 | Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish. | | 3 | In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes. | | 4 | Add the chicken, rice, salt, and pepper into the wet mixture. | | 5 | Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes. |
|
