As a Minnesota native, I have an undeniable love for wild rice that I just cannot shake. When I saw a photo for a Cheesy Chicken and Wild Rice Casserole circulating on Pinterest from Picky Palate, I immediately clicked over. I was a little bummed, as I usually am when I go searching for casserole ideas, that most of them rely so heavily on “cream-of” soups. I’m no food snob. I love cream-of soups myself, but I can’t cook with them because I have a son that is allergic to soy, and ALL cream-of soups are filled with soy. I liked the idea of this combination so much though that I had to figure out how to do it in a way that would work for us.
Begin this recipe by baking 3 large chicken breasts seasoned lightly with salt, pepper, and garlic powder in a 325 degree oven until they are cooked through. The time this will take depends heavily on how thick your chicken breast is, so check often and remove as soon as the pink is gone.
While the chicken is cooking, dice up half an onion and sauté it over medium heat with 3/4 of a stick of butter.
Add in 1 tablespoon of finely diced garlic and saute for 1 minute. After the onions are soft and translucent, sprinkle 1/2 a cup of all-purpose flour into the pan and whisk until the lumps are gone.
Cook this, stirring frequently, over low heat for 3-4 minutes. Next slowly stir in the white wine, chicken broth, and herbs. Cook until thickened and then remove from heat, stir in cream, and set aside.
Dice your cooked chicken and layer it into your casserole dish.
Add in the broccoli, cooked white rice, cooked wild rice, and carrots.
Pour the cream sauce in.
Stir in half of the cheese, and sprinkle the rest on the top. Bake at 350 for 30-40 minutes, or until everything is melted and bubbly and delicious.
This recipe was really easy to whip up, especially if you are in the habit of freezing your left over rice, which I am. I’ll definitely be making this again!
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