Flavorful and hearty dish - perfect for celebrating a chilly fall day.
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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Serving Size: 1 Serving (442g) | ||
Recipe Makes: 6 | ||
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Calories: 689 | ||
Calories from Fat: 194 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 95.9mg | 30 % | |
Sodium 756.9mg | 26 % | |
Potassium 904.6mg | 24 % | |
Total Carbohydrate 86.6g | 25 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 79g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 689
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