Chicken Mushroom Wild Rice Casserole

Ready in 1 hour
4 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Chicken Mushroom Wild Rice Casserole"

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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

Ingredients

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6 tablespoon Butter
1 cup Onion; diced
1 cup Carrot; diced
3 stalks Celery; diced
8 ounces Shiitake mushrooms; halved
1/2 cup All purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Dried thyme
2 cup Chicken broth
1/2 cup Half-and-half cream
1 cup Parmesan; grated and divided
2 cups Asparagus; cut into 1 inch pieces and blanched
1 1/2 cup Wild rice; cookied
1 cup Brown rice; cooked
1 pound Chicken breast; cooked and cut into 1 inch pieces

Original recipe makes 6

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 689 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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It 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!
chawnadill 2 years ago
Awesome dish. My family loved it!
La07143p 3 years ago
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 4 years ago
[I posted this recipe.]
mitch455 6 years ago
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