Ingredients
1
package (2 3/4 oz) instant simmer-and-serve wild rice
6
tablespoons butter or margarine
3/4
teaspoon salt
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/2
cup sliced leek
1
clove garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
2
cups milk
4
oz Gruyère cheese, shredded (1 cup)
3
cups shredded cooked chicken
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon freshly ground pepper
1/2
cup sliced almonds, toasted
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.
