creamy chicken (or turkey) rice casserole

This recipe comes from the 1977 Salem Ev. Lutheran Church Landmark cookbook.  The cook book was bequeathed to me from Grandma Marvel, who wasn’t really my Grandma, but she was like a Grandma to me, and I grew up calling her “Grandma” just the same.  Obviously, you can’t find this cookbook in stores anywhere, but it’s a gem.  Of course, all those old Lutheran church cookbooks are marvelous, but in my never-to-be-biased opinion, this one is exceptionally so!

Creamy Chicken (or Turkey) Rice Casserole

  • 1 C. uncooked wild rice (any kind of rice will do, but I like the taste of wild rice)
  • 1/2 C. chopped onion
  • 1/2 C. butter
  • 1/4 C. flour (for wheat-free, substitute 2 Tbsp. arrowroot powder)
  • 6 oz. can mushrooms
  • chicken broth
  • 1 1/2 C. half and half
  • 3 C. diced cooked chicken (or turkey)
  • 1/4 C. diced pimento (always optional)
  • 2 Tbsp. parsley, chopped
  • salt and pepper to taste
  • 1/2 C. slivered almonds

Prepare rice according to package directions.  Cook onion in butter until tender but not brown.  Remove from heat, stir in flour.  Drain mushrooms (reserve liquid, adding enough chicken broth to measure 1 1/2 cups.)  Add this liquid to the flour mixture.  Add the Half and Half.  Cook and stir until thickened.  Add rice, mushrooms, meat, pimento, parsley, and salt and pepper to taste.  Pour into a greased 2 quart casserole dish.  Sprinkle with slivered almonds.  Bake at 350 degrees for 25-30 minutes.  Serves 6.

(This recipe was contributed to the Salem cookbook by Liz Saye.  I have no idea who she is, but thanks, Liz!)