Chicken and Wild Rice Casserole

 

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

• 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.