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.
