Description

This casserole is just simply amazingly good. The chicken is full or flavor and the wild rice has a nutty, chewy texture.

Ingredients

• 9 T. unsalted butter divided
• 4 boneless, skinless chicken breasts
• 1 onion, diced
• 2 stalks celery, diced
• salt
• black pepper
• 2 cloves garlic, minced
• 10 oz. mushrooms, tough stems discarded, sliced
• 1 ½ c. wild rice blend
• 2 c. low-sodium chicken broth
• 1 c. dry white wine (or more chicken broth)
• 3 T. all-purpose flour
• ¼ t. onion powder
• ½ t. dried thyme or 1 t. fresh thyme leaves
• 1 c. whole milk

Steps

1. Preheat oven to 400 degrees.
2. Pat chicken dry with paper towels. Season with salt and pepper.
3. Heat 2 T. butter in a large oven-proof skillet or Dutch oven over medium-high heat; add chicken; cook until well browned on one side, about 6-8 minutes. Transfer partially cooked chicken to a platter; cover, browned side up; set aside.