Old-Fashioned Chicken and Rice

Old-Fashioned Chicken and Rice Recipe

By Tammy Algood Published: September 1, 2016

• Yield: 8 Servings

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons unsalted butter divided
• 1 sweet onion peeled and chopped
• 2 cloves garlic peeled and minced
• 1/4 cup dry red wine
• 4 ounces cream cheese
• 4 cups cooked chopped chicken
• 1 6-ounce package long grain and wild rice prepared according to package dimensions
• 1 10.5-ounce can condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/2 cup sliced almonds
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish with cooking spray and set aside. Place the oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the onions and sauté 5 minutes. Add the garlic and wine and cook 5 minutes longer, stirring constantly. Remove from the heat and stir in the cream cheese until completely melted. Set aside.
   
2. In a mixing bowl, combine the chicken, rice, soup, sour cream, milk, salt, pepper, cayenne and paprika. Stir in the onion mixture and transfer to the prepared baking dish. Top with the almonds and cheese. Melt the remaining butter and drizzle over the top. Bake for 35-40 minutes or until hot and bubbly. Serve warm.