Ready in 1 hour
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
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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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chawnadill 1 year agoIt was ok. I think the recipe calls for too much Thyme because It overpowered the dish. I would make it again with half the amount of Thyme. The recipe tasted better the next day which is good!
La07143p 2 years agoAwesome dish. My family loved it!
Lifeinthecircusainteasy 3 years agoAmazing 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.
mitch455 5 years ago[I posted this recipe.]