Chicken and Wild Rice with Pecans

1
Jenny Powers

By
@JennyPowers

I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 servings
Cook:
25 Min
Method:
Bake

Ingredients

Add to Grocery List

  • 1 c
    cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
  • 2 Tbsp
    unsalted butter
  • 1
    leek
  • 16 oz
    package of sliced mushrooms, cleaned
  • 1/2 c
    dry white wine
  • 4 c
    diced cooked chicken breast ( i used rotisserie)
  • 1 c
    sour cream
  • 1 tsp
    salt
  • 4 oz
    white cheddar cheese, shredded
  • 1/2 tsp
    freshly ground pepper
  • 1/2 c
    coarsely chopped pecans
  • ·
    chopped fresh chives for garnish

How to Make Chicken and Wild Rice with Pecans

Step-by-Step

  1. Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
  2. Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
  3. Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
  4. Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins.

    Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.

Printable Recipe Card

About Chicken and Wild Rice with Pecans

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American




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