Chicken and Wild Rice Casserole

Serves 10–12 • From Effortless Entertaining by DeeDee Dalrymple

Directions

Cook the wild rice according to the box, transfer it to a large bowl, and use the same pot to cook the Uncle Ben’s. Add it to the bowl.

While the rice cooks, brown the sausage in a large skillet until cooked through. Drain, break it into small pieces, and add it to the rice.

In a little of the sausage fat, sauté the mushrooms and onions in the same skillet and add them to the rice.

In the same skillet, whisk the flour and cream until smooth. Add the broth and cook over medium to medium-high heat until thickened. Pour it over the rice mixture.

Season with the salt and pepper, add the chicken, and mix. Spread in a large buttered casserole and top with nuts, if using.

Bake at 350°F for 30 minutes.

DeeDee’s Notes

• Make it up to 2 days ahead. Cover and chill, bring to room temperature, and add the nuts before baking.

• One roasted chicken gives you the 4 cups. Increases and freezes well.

• Adapted from Beyond Parsley, the Junior League of Kansas City.

It goes in the oven when the first drink is poured.

Ingredients

½ cup wild rice

1 (6 oz) box Uncle Ben’s Long Grain and Wild Rice

1 lb ground Italian sausage

1 lb sliced mushrooms

1 cup chopped onions

¼ cup flour

½ cup heavy cream

2 cups chicken broth

1 teaspoon salt

½ teaspoon pepper

4 cups pulled chicken

Chopped macadamia nuts, optional