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Crockpot Chicken & Wild Rice casserole
  • 1 package Long Grain & Wild Rice Mix
  • 1/4 cup butter
  • 1/3 cup onion -- chopped
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 2 cups cooked chicken -- cubed
  • 1/3 cup pimento -- diced
  • 1/3 cup fresh parsley
  • 1/4 cup slivered almonds
  1. Cook rice according to package directions.
  2. Melt butter in a large saucepan and saute onion until tender.
  3. Stir in flour, salt and pepper.
  4. Gradually stir in milk and chicken broth.
  5. Cook, stirring constantly, until thickened.
  6. Add chicken, pimento, parsley, almonds and cooked rice.
  7. Place into a greased 2 quart casserole and bake, uncovered, at 400F degrees for 30 minutes.
NOTES: Can be frozen. Can be cooked in microwave.
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