Chicken and Wild Rice Casserole

carlsbadcravings.com

Cara

Cooker, eater, cleaner upper.

subheading: CHICKEN, RICE AND VEGGIES:

1 ½ cups wild rice blend, cooked according to package directions (measure uncooked)*

1 ½ lbs. chicken breasts or thighs, chopped into large bite size pieces

¼ tsp EACH salt, pepper, paprika

2 tablespoons olive oil

2 tablespoons unsalted butter

1 yellow onion, diced

3 stalks celery, chopped

3 carrots, chopped

6 cloves garlic, minced

8 ounces baby Bella/cremini mushrooms, sliced

subheading: CREAM SAUCE:

2 cups low sodium chicken broth

1 tablespoon cornstarch

2 tablespoons unsalted butter

1 tablespoons olive oil

⅓ cup flour

2 cups milk

2 teaspoons chicken bouillon (granulated, base or crushed cubes)

1 ½ teaspoons Dijon mustard

1 ½ teaspoons Worcestershire sauce

1 tsp EACH dried parsley, dried basil

½ tsp EACH dried thyme, salt, pepper

2 cups freshly grated sharp cheddar cheese, divided

½ cup freshly grated Parmesan cheese

subheading: PANKO TOPPING (OPTIONAL):

¾ cup panko breadcrumbs

1 tablespoon butter

1 tablespoon olive oil

Note: Ingredients may have been altered from the original.

Directions at carlsbadcravings.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer