Had a beautiful weekend in Kansas City…the weather was perfect! I was actually IN a wedding for a change, rather than the photographer. Was definitely nice! Despite the 70 degree weather….I know fall is on its way out. And it saddens me.
But at least I will have another furry lil’ something to keep me warm this winter… if he’s not too busy playing hide n seek with tissue paper, that is.
Ok, on to the food…. this dish is courtesy of a Ms. Jeanna…. she emailed me several recipes….and this one called to me. I added mushrooms…and because I noticed the top of it turning brown…I stopped the baking half way through…and it was delish. Neil even said, with a mouthful, “I would eat this again.” That is our way of saying it’s a keeper. Enjoy…and let me know what YOU think! (We served it with a salad to get some GREEN in)….
Wild Rice Chicken Mushroom Supreme
1 pkg (6 oz) Uncle Ben’s Long Grain and Wild Rice Original Recipe
1/4 C butter
1/3 C Chopped onion
1/3 C flour
1 tsp salt
dash of pepper
1 C milk
1 C chicken broth
2 C chopped cooked chicken (best to use from whole cooked chicken that you get already roasted at your local grocery)
1 C. chopped mushrooms
1/3 C diced pimento (optional)
1/2 C fresh chopped parsley (Optional)
1/4 C chopped slivered or sliced almonds (optional)
Cook contents of rice and seasoning according to the package directions. While rice is cooking, melt butter in a large sauce pan. Add onion & mushrooms and cook, until tender. Stir in flour, salt, pepper. Gradually stir in milk and broth using whisk to make smooth. Cook, stirring constantly until thick. Add chicken, parsley, and rice. Bake uncovered 400 F for 15 mins (this originally said 30 minutes, but I took it out at 15 and it was fine). Add almonds to top before serving.
Thank you, Jeanna!!!
SEND ME YOUR RECIPES AND IF NEIL THINKS IT SOUNDS GOOD…WE’LL MAKE IT AND FEATURE IT!!!