Chicken Mushroom Wild Rice Casserole
Flavorful and hearty dish - perfect for celebrating a chilly fall day."Amazing casserole, well worth the work. Not your usual 'can of soup and instant rice' type casserole, but the flavors blend so nicely!! I highly reccomend fresh thyme in this dish." - Lifeinthecircusainteasy
Yield: 6 Ready in 1 hours, 30 minutes
favorite of 151 people 71 people want to try
Verified by stevemur
|1 cupOnion; diced|
|1 cupCarrot; diced|
|3 stalksCelery; diced|
|8 ouncesShiitake mushrooms; halved|
|1/2 cupAll purpose flour|
|1/2 teaspoonBlack pepper|
|1 teaspoonDried thyme|
|2 cupChicken broth|
|1/2 cupHalf-and-half cream|
|1 cupParmesan; grated and divided|
|2 cupsAsparagus; cut into 1 inch pieces and blanched|
|1 1/2 cupWild rice; cookied|
|1 cupBrown rice; cooked|
|1 poundChicken breast; cooked and cut into 1 inch pieces|
Chicken Mushroom Wild Rice Casserole Preparation
Preheat oven to 350 degrees F. In an oven-safe 4 quart casserole pan, melt butter over medium heat. Add the onions and carrots and saute until the onions are soft, about 5 minutes. Add celery and mushrooms and continue to saute for 3-5 minutes.
In a small bowl, combine flour, salt, pepper, and thyme. Add the flour mixture to the cooking vegetables. Cook one minute, stirring the entire time. Pour in the broth and half-and-half. Bring the sauce to a boil and continue to stir until sauce thickens. Stir in 1/2 the parmesan cheese.
Remove from heat and fold in the asparagus, wild rice, brown rice, and chicken. Sprinkle the top with remaining cheese.
Cover the pan and bake for 15-20 minutes until the sauce is bubbly. Remove the cover and bake for 5-10 minutes more, until the top of the casserole is light golden. Allow casserole to set for 5-7 minutes before serving.
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