chicken and wild rice casserole


3 cups cooked, chopped chicken breasts

1 package quick cooking wild rice, cooked according to package directions

1 package frozen french green beans, thawed and drained

2 tablespoons butter

1/2 cup chopped onion

3 tablespoons flour

1 cup chicken stock

1/2 cup milk or cream

1/2 cup parmesan cheese

1/4 cup slivered almonds

  • Preheat oven to 350.
  • In a buttered casserole dish, combine chicken, green beans and cooked rice.
  • In a sauce pan, melt butter over medium high heat. stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. add chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened, pour over casserole.
  • Sprinkle with parmesan and almonds (I use more), bake for 30 minutes.

Serve with fresh tomatoes or a small salad.