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This recipe gets mixed reviews from me - I love the concept, but I probably messed it up with my enthusiasm to dress up casseroles with lots of breaded topping.
the recipe card from the wild rice package
1 c wild rice, raw
2 c chicken, cooked, diced
3/4 c mushrooms
1/4 c pimientos, chopped
1/3 c green pepper, chopped
1 1/2 c evaporated milk
1/2 c almonds, sliced
4 T butter
5 T flour
1 c stock
1 tsp salt
Cook wild rice according to directions.
Melt butter. Add flour and blend. Add stock and milk. Cook until thickn, stirring constantly. Add salt. Mix rest of ingredients together and pour into a greased 8x10" casserole. Pour sauce over all. Top with sliced almonds. Bake at 350 for 50-60 minutes.
Here's where I went wrong -- I loves me casseroles that have a nice breaded topping on them. I don't care if it's made out of Corn Flakes, or, a more traditional mixture of bread crumbs and cheese. And since I love this topping on most casseroles, shouldn't it go well with this casserole? Well, it should, but the addition of bread crumbs and Parmesan to the almond topping already described just made the whole thing a bit too dry. The combination is good, in that nice, bland, suits-everybody kind of way. But maybe try more moisture when assembling yours.