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Chicken & Wild Rice Hot Dish

adapted from Mommy? I'm hungry!

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup chopped yellow onion
  • 8 ounces mushrooms sliced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 teaspoon fresh-grated nutmeg
  • 3 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
  • 2 packages Rice-a-Roni Wild Rice Mix cooked according to package instructions
  • 1 cup Muenster cheese shredded

Instructions

  1. Preheat the oven to 350F.
  2. Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
  3. Sprinkle on the flour and stir to coat.
  4. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
  5. Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
  6. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.