Name: Chicken Wild Rice Casserole
Ingredients: 1 1/2 cups wild rice blend, uncooked.; 1 1/2 lbs chicken breasts or thighs, chopped.; 1/4 tsp each salt, pepper, paprika.; 4 tablespoons olive oil, divided.; 4 tablespoons butter, divided.; 1 yellow onion, diced.; 3 celery stalks, chopped.; 3 carrots, chopped.; 6 garlic cloves, minced.; 8 oz cremini mushrooms, sliced.; 2 cups chicken broth.; 1 tablespoon cornstarch.; 2 tablespoons butter.; 1 tablespoon olive oil.; 1/3 cup flour.; 2 cups milk.; 2 teaspoons chicken bouillon.; 1 1/2 teaspoons each Dijon, Worcestershire.; 1 tsp each dried parsley, basil.; 1/2 tsp each thyme, salt, pepper.; 2 cups sharp cheddar, divided.; 1/2 cup Parmesan.; 3/4 cup panko.; 1 tablespoon each butter, olive oil.

Ingredients

Scale

1 1/2 cups wild rice blend, uncooked.
1 1/2 lbs chicken breasts or thighs, chopped.
1/4 tsp each salt, pepper, paprika.
4 tablespoons olive oil, divided.
4 tablespoons butter, divided.
1 yellow onion, diced.
3 celery stalks, chopped.
3 carrots, chopped.
6 garlic cloves, minced.
8 oz cremini mushrooms, sliced.
2 cups chicken broth.
1 tablespoon cornstarch.
2 tablespoons butter.
1 tablespoon olive oil.
1/3 cup flour.
2 cups milk.
2 teaspoons chicken bouillon.
1 1/2 teaspoons each Dijon, Worcestershire.
1 tsp each dried parsley, basil.
1/2 tsp each thyme, salt, pepper.
2 cups sharp cheddar, divided.
1/2 cup Parmesan.
3/4 cup panko.
1 tablespoon each butter, olive oil.

Instructions

Cook wild rice blend according to package directions, checking doneness at 25 minutes.
Season chopped chicken with salt, pepper, and paprika after patting dry.
Sear chicken in oil until just opaque, remove to bowl using slotted spoon.
Sauté onions, carrots, celery in same pot until tender, add garlic briefly.
Caramelize mushrooms in butter until deeply golden on each side.
Make sauce by whisking flour with butter and oil, then adding liquids and seasonings.
Simmer sauce until thickened, then stir in cheeses until melted.
Combine sauce with chicken, vegetables, and cooked rice in casserole dish.
Top with remaining cheese and buttered panko crumbs.
Bake covered at 350°F for 30-35 minutes until bubbly.

Notes

Make ahead friendly.
Freezes well.
No canned soups.
Great for meal prep.

Author: Chef Stella

Nutrition

Calories: 485
Fat: 26 g
Carbohydrates: 38 g
Protein: 32 g