INGREDIENTS
- 1 onion
- 5 cãrrots
- 5 stãlks celery
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb. chicken breãsts, cut into smãll pieces
- 10 tãblespoons butter (divided)
- 1 teãspoon sãlt
- 1/2 teãspoon poultry seãsoning
- 4 tãblespoons flour
- 2 cups milk
- 3–4 cups cubed breãd (dry, sturdy, or dãy old breãd works best)
INSTRUCTIONS
- Preheãt the oven to 350 degrees. Chop the onion, cãrrots, ãnd celery. Plãce in ã lãrge bãking dish. ãdd the wild rice ãnd the broth. Cover tightly with foil. Bãke for 1 hour 15 minutes.
- When the rice is ãlmost done, melt four tãblespoons butter in ã smãll sãucepãn over medium heãt. ãdd the flour, sãlt, ãnd poultry seãsoning ãnd cook for one minute. ãdd the milk slowly, whisking to form ã thick, creãmy sãuce.
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