Yummy, Easy Casserole!

Guest blogger, Mama E. here--with an easy casserole that's great for guests.  It's a one dish wonder that can be made ahead of time and kept in the refrigerator until it's time to bake it and eat it.  Thanks to my friend, Tedi, who introduced me to:

Chicken and Wild Rice Supreme

We served ours with broccoli and garlic bread

from Southern Living 1979 Annual Recipes

Original: Peggy Kettell Spanish Fort, Alabama

Tweaked Version:  Tedi Hahn

Ingredients:

1 6 oz. pkg. wild rice

1 8 oz pkg. of sliced fresh mushrooms

¼ cup butter

1 cup chopped onion

1/3 cup all purpose flour

1 cup heavy whipping cream

1 cup chicken broth

1 tsp. seasoned salt

2 cups cubed cooked chicken

1 tsp. chopped parsley

1 cup shredded cheddar cheese

Salt and pepper to taste

(Tedi adds Swiss cheese)

Prepare rice according to package directions.

Melt butter in a heavy saucepan; add onion and mushrooms and cook until transparent.  

Blend in flour, and cook 1 minute.  

Gradually add cream and broth; cook, stirring constantly, until thickened.  

Stir in cheddar cheese, salt and pepper.  

Add rice, chicken, and parsley.  

Spoon mixture into a lightly greased 2 quart casserole.  

Bake at 425 degrees for 30 minutes or until bubbly. 

If desired, add swiss cheese to the top of the casserole in the last 10 minutes. 

When reheating leftovers, you may need to add a couple of tablespoons of milk or cream to the dish to keep chicken moist and of course add another layer of Swiss cheese to the top!

  

Makes 6 servings