Made from scratch creamy chicken and wild rice casserole.
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6
Author Nicole Johnson
Ingredients
3large chicken breasts
salt & pepper
1/2cupbuttersalted
1/2medium oniondiced
1tablespoongarlicminced
1/2cupall-purpose flour
1/2cupchardonnay
3cupschicken broth
1/2cupheavy cream
1/2teaspoondry mustard
1/2teaspoonparsley
1/2teaspoonpoultry seasoning
1 1/2cupsuncooked wild rice
1cupuncooked basmati or jasmine rice
2cupsbroccoli florets
1cupcarrotschopped
2cupssharp cheddar cheeseshredded
2cupscolby jack cheeseshredded
Instructions
Season chicken with salt and pepper and bake in a 350 degree oven until there is no pink left in center. Remove from oven, cool, and dice into bite sized chunks.
While the chicken is cooking, prepare rice. To cook wild rice, rinse thoroughly and then boil in salted water until grains have broken open and rice is tender. It typically takes about 45 minutes. Cook your white rice according to package directions.
In a medium pan over medium heat, melt butter and saute onion until translucent. Add garlic and cook 1 minute. Whisk in flour until no lumps remain, and cook over low heat for 2-3 minutes, stirring frequently.
Slowly add in wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened, remove from heat and slowly stir in cream, and then set aside.
Assemble casserole by preparing a 9x13 high-sided baking pan with cooking spray, and then layering in the chicken, carrots, and broccoli. Sprinkle on half of the cheese. Combine the cooked rice and mix until incorporated, and the layer on top of vegetables. Top with the other half of the cheese, and then pour the sauce over the entire thing, covering evenly.
Bake at 350 for 30-40 minutes, or until mixture is bubbly and heated through. Cover with tin foil if top starts to brown.