Chicken and Wild Rice Casserole

With chicken, wild rice and homemade croutons, a serving of this hearty casserole is sure to satisfy.

  • Prep Time 25 min
  • Total Time 55 min
  • Servings 8

Ingredients

3
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
3
tablespoons Gold Medal™ all-purpose flour
3
cups half-and-half
1 1/2
cups water
2
tablespoons dry sherry, if desired
1
package (6.2 oz) fast-cooking long-grain and wild rice mix
2
packages (9 oz each) frozen diced cooked chicken breast, thawed
8
slices white sandwich bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
1
cup sliced almonds
1/4
cup butter or margarine, melted
Chopped fresh parsley, if desired
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, melt 3 tablespoons butter over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender but not brown.
  • 2 Stir in flour, mixing well. Stir in half-and-half, water, sherry and seasoning packet from rice mix. Cook 5 to 6 minutes, stirring constantly, until bubbly. Stir in rice and chicken. Cook 3 to 4 minutes, stirring frequently, until mixture is thickened. Pour into baking dish.
  • 3 Meanwhile, in large bowl, toss bread cubes and almonds with 1/4 cup melted butter, using spoon. Sprinkle evenly over casserole.
  • 4 Bake uncovered 20 to 30 minutes or until topping is golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Expert Tips

Make the casserole (without the topping) up to a day ahead; cover and refrigerate. Remove from refrigerator 45 minutes before serving, add the topping and bake as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
270),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
13g,
13%
Trans Fat
1g
1%
),
Cholesterol
115mg
115%;
Sodium
580mg
580%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.