Creamy Chicken and Wild Pecan Rice Casserole

Creamy Chicken and Wild Pecan Rice Casserole
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Recipe for Creamy Chicken and Wild Pecan Rice Casserole. If you think rice is rice, you’ll think differently after using wild pecan rice in this recipe by Mike Davis.


  • 7 ounces Konriko Wild Pecan aromatic rice
  • 4 tablespoons butter or margarine
  • 3/4 cup chopped onion
  • 1/2 cup slivered almonds
  • 1/3 cup all-purpose flour
  • 1 teaspoon Creole Seasoning
  • 2 cups chicken stock
  • 1 cup light cream
  • 2 ounces diced pimiento
  • 2 tablespoons finely chopped parsley
  • 2 1/2 cups diced cooked chicken


  1. Preheat oven to 375°F. Cook rice according to package directions, omitting butter.
  2. Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream and mix well. Cook and stir until thickened and bubbly, about 5 minutes. Remove from heat and stir in pimiento and parsley, then add chicken and rice. Blend well and spoon into a buttered 2-quart casserole.
  3. Bake for 30 minutes or until heated through.