Scratch Creamy Chicken and Wild Rice Casserole
Yield: 6 SERVINGS
Prep time: 10 MINUTES
Cook time: 1 HOUR 30 MINUTES
Total time: 1 HOUR 40 MINUTES
Ingredients
- 3 large chicken breasts
- salt & pepper
- 1/2 cup butter, salted
- 1/2 medium onion, diced
- 1 tablespoon garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup chardonnay
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon parsley
- 1/2 teaspoon poultry seasoning
- 1 1/2 cups uncooked wild rice
- 1 cup uncooked basmati or jasmine rice
- 2 cups broccoli florets
- 1 cup carrots, chopped
- 2 cups sharp cheddar cheese, shredded
- 2 cups colby jack cheese, shredded
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.
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