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Categories:
chicken broth white wine long grain onion carrots green pepper almonds butter chicken mushrooms cream cheese American cheese milk Parmesan cheese
Viewed: 11 - Published at: 2 years agoIngredients
- 2 c. chicken broth
- 2/3 c. white wine, divided
- 1 (6 oz.) pkg. long grain and wild rice mix
- 1 small onion, chopped
- 2 small carrots, grated
- 1 small green pepper, chopped
- 1/2 c. sliced almonds
- 1/4 c. butter or margarine
- 3 c. cooked chicken, diced
- 1 (4 oz.) can sliced mushrooms
- 1 (8 oz.) pkg. cream cheese
- 2 c. (8 oz.) shredded American cheese
- 1 c. evaporated milk
- 1/3 c. grated Parmesan cheese
Method
- In a medium saucepan, bring broth and 1/3 cup white wine to a boil. Add contents of rice package; cover and simmer over low heat 25 to 30 minutes or until all liquid is absorbed.
- Preheat oven to 350°.
- In a Dutch oven, saute onion, carrots and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well.
- Place cream cheese, American cheese and milk in a saucepan; melt over medium heat, stirring until smooth. Add to Dutch oven with remaining wine, mixing thoroughly.
- Pour into a buttered 13 x 9 x 2-inch casserole dish. Top with Parmesan and almonds. Cover and bake 35 minutes.
- Uncover and bake 15 minutes longer or until bubbly.
