Chicken Wild Rice Casserole

chicken wild riceYou can easily make this without baking it but the baking process gives you crunchy bits on top which is always delicious.

Chicken Wild Rice Casserole
Total Time: 2 hours
Serves 8

• 1/2 cup uncooked wild rice
• 1 1/3 cups uncooked long grain white rice
• 5 tablespoons butter
• 1 large onion, medium dice
• 12 oz button mushrooms, finely chopped
• 2 medium carrots, medium dice
• 2 medium stalks celery, medium dice
• 5 tablespoons flour
• 3/4 cup white wine
• 3/4 cup rice milk (sub cow milk)
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 2 heads broccoli, cut into small florets, no stems
• 4 cups cooked shredded chicken (or turkey)
• 2 cups shredded colby-jack cheese
• Kosher salt and pepper, to taste

Boil 1 1/2 cups water; add 1/2 cup wild rice; reduce heat to a simmer, cover and cook 15 minutes. Add 1 1/3 cups white rice and 1 3/4 cups water and bring to boil again. Reduce heat to a simmer and cook additional 10 minutes. It will yield about 5 1/2 cups.

Preheat oven to 400F. Meanwhile, in a dutch oven over medium heat, melt butter and add onions and mushrooms; season with salt and pepper. Cook until softened; add carrots and celery; season; cook until softened.

Sprinkle flour over vegetables and cook one minute. Whisk in wine, milk, broth and thyme. Bring to a boil to thicken. Add broccoli, chicken, and rice; mix, season, and transfer to a baking dish. Bake uncovered 20 minutes. Add cheese and bake 10 more minutes until crispy and melted.


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