Ready in 1 hour 30 minutes
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."
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.
chawnadill 3y 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 4y agoAwesome dish. My family loved it!
Lifeinthecircusainteasy 5y 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 7y ago[I posted this recipe.]