(Prep Time: 25 minutes. Baking Time: 30-40 minutes)
1 pre-cooked rotisserie chicken, or 4 cooked chicken breasts
1 (6 ounce) package seasoned wild and long grain rice
¼ cup (1/2 stick) butter
½ onion, chopped
¼ cup flour
1 cup sliced mushrooms
1 ½ cups chicken broth
1 ½ cups half and half or evaporated milk
1 Tablespoon chopped fresh parsley
¼ cup slivered almonds (optional)
Remove the skin and bones from the pre-cooked chicken and cut chicken into bite sized cubes. Cook the rice according to package directions. Melt the butter in a large skillet. Sauté the onions and mushrooms until soft and then stir in the flour. Cook on medium for about 1minute or until bubbly, don’t let butter brown. Add the chicken broth, stir and cook over medium heat until thickened. If using cold milk “temper” the milk by pouring the milk in to a glass measuring cup and then slowly add ½ cup or so of the hot thickened broth to the milk while stirring. This prevents the cold milk from curdling if added to a hot mixture. Remove from heat, stir in cubed chicken, cooked rice and parsley. Transfer mixture into a greased 2 quart casserole dish. Sprinkle almonds on top if desired. Cover with foil. Bake in a preheated oven for 350° for 20 minutes. Remove foil and bake for an additional 10 minutes.
Make Ahead Tip: You can prepare this a few hours or a day ahead of time and refrigerate. Heat for 40 minutes covered and 10 minutes uncovered or until hot.
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