Chicken and Wild Rice Casserole
Creamy and cozy casserole thats amazingly simple to make! Chicken, Wild Rice Blend, mushrooms, cream.
Equipment
Ingredients
- 4 tablespoons butter divided - for mushrooms and vegetables
- 8 ounces fresh mushrooms quartered
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 3 large garlic cloves minced
- 1/3 cup flour
- 1 3/4 cup chicken stock
- 1 cup half and half cream
- 2 cups cooked chicken diced or shredded
- 4 cups wild rice blend prepared without seasoning packet
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- Prepare Wild Rice Blend according to package directions omitting the seasoning packet. Set aside.
- While rice is cooking heat a large skillet or dutch oven. Melt 2 tablespoons butter. Saute mushrooms until tender. About 3-4 minutes. Remove to platter.
- In same skillet melt additional two tablespoons butter. Saute the carrots, onion, celery and garlic until just tender. Sprinkle flour over the vegetables and cook 1-2 minutes until no flour is visible.
- Add half the chicken stock. Simmer until thick. Add remaining chicken stock simmer until thickened . Add the half and half continue to cook for 1-2 minutes until thick. Add Thyme, salt and pepper. Taste for seasoning.
- Fold in cooked rice, chicken and mushrooms stirring until well combined.
- Pour into a 9 x 13 casserole dish.
- Bake at 350 degrees for about 25 minutes until bubbly and heated through.