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#251 – Chicken and Wild Rice Bake & Pumpkin Cake Dessert

hosted by Laverne Diede & Rhonda Fitterer

Chicken and Wild Rice Bake

3 cups water
1 cup uncooked wild rice
2 1/2 tsp. salt, divided
1/4 cup butter, cubed
1 lb. sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 oz.) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 tsp. pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated parmesan cheese
3/4 cup slivered almonds

Preheat oven to 350 degrees. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water. In a 6-quart stockpot, heat butter over medium-high heat; saut√© mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt. Transfer to a 3-quart or 13×9-inch baking dish. Sprinkle with cheese and almonds. Bake uncovered, until heated through, 50-60 minutes.

Pumpkin Cake Dessert

Crust
1 yellow cake mix, reserve 1 cup
1 egg
1/2 cup softened butter

Topping
1 cupcake mix
1/4 cup soft butter
1 cup chopped walnuts or pecans

Filling
2 cups pumpkin pie mix
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
2 eggs
2 1/2 tsp. cinnamon

Preheat oven to 350 degrees. Mix crust ingredients and pat into a 9×13-inch cake pan. Combine filling ingredients in a large mixing bowl; mix well. Pour over crust. In a separate bowl, combine 1 cup cake mix and soft butter until crumbly; stir in nuts. Sprinkle over pumpkin. Bake for 50-60 minutes until toothpick comes out clean. Serve warm or cold with ice cream or whipped cream.

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