6 oz. wild rice, uncooked

1 teaspoon low-cal margarine

4 Tablespoons cornstarch

1 ½ cups evaporated skim milk

1 ½ cups chicken broth

1 (8-oz.) can cubed chicken or turkey

½ cup chopped onion

1 teaspoon salt & pepper

Cook rice according to the package omitting margarine.  In saucepan, mix cornstarch, salt, and pepper.  Stir in milk and broth until smooth.  Add margarine and onion.  Bring to a boil over medium heat. Add chicken.  Pour in 2-quart sprayed casserole.  Bake uncovered 375°F for 30 minutes.

This recipe by Sharon Paul of Janesville, Iowa, appeared in Holiday Recipes 1989 by IPS Electric and Midwast Gas, utilities of Midwest Energy Company.

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