CHICKEN AND WILD RICE CASSEROLE
Provided by Ohio Farm Bureau
INGREDIENTS:
11⁄3 cups cooked wild rice
4½ tablespoons butter
5 tablespoons flour
3½ cups chicken broth
3 tablespoons shallots, minced
1 pound mushrooms, thinly sliced
1 cup heavy cream
1⁄8 teaspoon nutmeg
1½ tablespoons lemon juice
3 cups chicken breasts, cooked and cubed
1 cup dried cranberries or cherries
COOKING DIRECTIONS:
Preheat oven to 400 degrees.
In a heavy saucepan melt 3½ tablespoons of butter over
moderately low heat.
Add flour and cook, whisking for 3 minutes.
Add broth, bring mixture to a boil, and simmer, whisking
occasionally for 15 minutes.
While sauce is simmering, in a skillet cook shallots and mushrooms
in the remaining 1 tablespoon of butter over moderate heat,
stirring occasionally, until most of the liquid is evaporated.
Add mushroom mixture to sauce and stir in cream, nutmeg, lemon
juice, chicken, cranberries or cherries, rice, and salt and pepper to
taste.
Transfer mixture to a 13-inch by 9-inch baking dish and bake
covered for 20 minutes.
Uncover, bake casserole for additional 15 to 25 minutes, or until
most of the liquid has been absorbed. Garnish casserole with
additional cherries or cranberries.