Chicken Wild Rice Casserole
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
Directions
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Preheat oven to 400 degrees.
Pat chicken dry with paper towels. Season with salt and pepper.
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.
Add 2 T. butter to the same skillet along with onions and celery. Season with ¼ t. salt and ½ t. pepper. Sauté until vegetables are crisp tender. Add garlic; sauté until fragrant, about 1 minute; transfer to a bowl; set aside.
Melt 2 T. butter in the skillet; add mushrooms; cook, undisturbed, until mushrooms are well browned on one side; stir; continue cooking until moisture is released and evaporated and mushrooms are well browned.
Add vegetables back to the skillet with the mushrooms, along with the dry wild rice blend. Cook for about 2 minutes, stirring constantly; add chicken broth and white wine; bring to a boil; reduce heat to medium; cover; simmer until most of the liquid is absorbed, about 20 - 25 minutes, stirring occasionally. (Tip: 10 minutes might need to be added if using a different kind of rice blend that requires longer cooking - check the cooking directions for that variety. The rice should still be a little soupy and starting to soften.)
While rice is cooking, make the white sauce. In a small saucepan, melt the remaining 3 T. butter. Add flour, ¼ t. salt, ½ t. pepper, onion powder and thyme; cook, stirring constantly for 1 - 2 minutes. Slowly add milk, whisking to combine; cook until sauce is thickened.
When done, remove rice from the heat; pour the white sauce on top of the rice; stir lightly to combine. * Place the chicken on top of the rice, pushing down slightly, leaving the tops uncovered. Transfer to the oven. Bake uncovered, until chicken registers 160°F (for breasts) on an instant read thermometer, about 20 - 25 minutes. Remove from oven. Allow the casserole to cool for 10 minutes before serving.
Garnish with chopped parsley and serve.
4 servings.
*Before serving, taste the rice to ensure that it is done. Wild rice blends are all different so cooking times may be longer for some.