6-8 oz long grain and wild rice mix
1/4 cup margarine
1/3 cup chopped onions
1/3 cup flour
1 cup milk
1 cup chicken broth
1 t salt
Dash of pepper
2 cups cooked, shredded chicken
1 t parsley
Cook rice as directed and set aside. Melt butter and cook onion about 2-3 minutes. Add flour and cook 1 minute. Gradually add milk and chicken broth. Add salt and pepper and parsley. Stir in rice and chicken. Mix well and pour into a 2 qt. casserole dish. Bake 30 minutes at 425.
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1 comment:
Thanks. I really liked this one; just ate it a few minutes ago. Kaden complained about the "black rice, which looks like seeds, Mom."
Good. I think next time I might sprinkle some bread crumbs and a little butter over the top...
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