Comforting Creamy Chicken Wild Rice Casserole
CREAMY CHICKEN AND WILD RICE CASSEROLE
Ingredients
• 3 large chicken breasts, cooked, seasoned, and cubed
• ½ cup butter, salted
• ½ medium onion, diced
• 1 tablespoon garlic, finely minced
• ½ cup flour, all-purpose
• ½ cup dry white wine
• 3 cups chicken broth
• ½ teaspoon dry mustard
• ½ teaspoon parsley
• ½ teaspoon poultry seasoning
• 3 cups cooked wild rice
• 1-2 cups cooked basmati rice
• 2 cups cooked broccoli
• 1 cup baby carrots
• 2 cups sharp cheddar cheese, shredded
• 2 cups colby jack, shredded
INSTRUCTIONS
Begin this recipe by baking 3 large chicken breasts seasoned lightly with salt, pepper, and garlic powder in a 325 degree oven until they are cooked through. The time this will take depends heavily on how thick your chicken breast is, so check often and remove as soon as the pink is gone.
While the chicken is cooking, dice up half an onion and sauté it over medium heat with 3/4 of a stick of butter.
Add in 1 tablespoon of finely diced garlic and saute for 1 minute. After the onions are soft and translucent, sprinkle 1/2 a cup of all-purpose flour into the pan and whisk until the lumps are gone.
Cook this, stirring frequently, over low heat for 3-4 minutes. Next slowly stir in the white wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened and then remove from heat and set aside.
Dice your cooked chicken and layer it into a large 10×13 casserole dish along with your rice, broccoli, baby carrots. Pour cream sauce in and gently stir. Now stir in half of the cheeses into the mixture, and then sprinkle the top the casserole with the rest of the cheese.
Bake at 350 for 30-40 minutes, or until everything is melted and bubbly and delicious.
