This is the wonderful chicken and rice dish that our hostess made for the Spring Fling lunch. The original recipe calls for leftover turkey and I am definitely keeping it on file for Thanksgiving leftovers.
I am making this today and will put up the recipe now. I will let you know if it came out as well as the original!
Many thanks, lovely hostess!
Wild Rice Casserole – (Chicken) Leftover Turkey
Feed 16 easily – we are having 8 people for dinner so I can easily cut this recipe in half.
- 2 cups wild rice
- 2 lbs. sliced mushrooms
- 4 cups of sliced onions
- 1/2 cup of butter
- 4 tsp. salt
- 1/4 tsp. ground pepper
- 6 cups cooked chicken (your choice of parts)
- 1 cup sliced almonds (if any nut allergies, just leave this out)
- 6 cans chicken broth (I use boxed broth – I think three are comparable to 6 cans – will confirm)
- 2 1/2 cups heavy cream
Wash rice thoroughly and cover with water, bring to a boil and remove from heat and let soak for 1 hour. Drain. (I did this last night and put the rice in a covered container)
Saute mushrooms and onions in 1/2 cup of butter until brown. Add the chicken, almonds and broth (not all, save out a can) and cream. Mix lightly and turn into two 2-quart casserole dishes.
Dot each casserole with 2 tablespoons of butter and bake at 350 degrees for one hour. (You can use one larger dish but this will add to the cooking time).
You can freeze these to be cooked later, chill the casseroles in the fridge, then wrap, seal and freeze. When ready to cook, place covered casseroles – unthawed – in a 300 degree oven and bake for 20-30 minutes. Take off foil and raise the heat to 350 degrees (now dot with the 2 TB. of butter) and bake for 1 hour more.