Chicken and Wild Rice Casserole

 

Chicken and Wild Rice Casserole for a Sunday Supper

Cook's notes: Whether you're from the Midwest and grew up eating "hot dish" or never heard the word before this comfort food is delicious, filling, and a satisfying dish. My updated version has no cans of any kind in this recipe. The rice and chicken can be made the day before and can use a rotisserie chicken for easier prep. The recipe serves 6 and is an Ever Ready Special.  

Cooking tip: One cup of uncooked wild rice makes about three cups of cooked wild rice. There are multiple uses for wild rice including salads, hot dishes, soups, pancakes, muffins, breads

Ingredients:

• 3 cups cooked Long Grain Brown and Wild Rice Blend or Wild Rice
• Fine sea salt
• 3 tablespoons butter, divided
• 1 cup diced onion or 2 leeks, white and light green parts, diced
• 1 cup each of celery, mushrooms nd mini red peppers
• Optional 1/2 cup diced water chestnuts
• Freshly ground black pepper
• 4 tablespoons all-purpose flour
• 1- 1/2 cups 2% milk
• 2/3 cup fat-free half and half
• 3/4 cup chicken stock, low sodium
• 1/4 cup white wine
• 3/4 teaspoon dried thyme (or 1- 1/2 teaspoons fresh)
• 1 teaspoon parsley flakes
• 1 teaspoon herbes de Provence, divided
• 3 cups roughly chopped cooked chicken
• 4 ounces Swiss or cheddar cheese, grated (about 1- 1/2 cups)
• 2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
• Cooking spray  
• 3/4 cup slivered almonds

Directions:

• Cook rice according to package directions. Rinse and return rice back to the pot, keeping it covered to keep warm.  
• Preheat the oven to 350 degrees. Heat the butter in a large high-sided skillet over medium heat. Add the leeks or onions, celery, peppers and mushrooms. Cook until tender, about 5 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add in the half and half, chicken stock, wine, spices chopped chicken pieces, and cooked rice.
• Grease a 2-1/2-3 quart baking dish. Pour the chicken mixture into the dish and top with the remaining cheese. Bake covered with foil for 25 minutes.
• Add crackers to a zip loc bag with 1/2 teaspoon herbes de Provence. Use a rolling pin to crumble. Add 1 tablespoon of melted butter and shake to combine. Set aside.
• Remove foil and sprinkle with slivered almonds and the cracker mixture over the top. Bake uncovered until the crackers turn golden brown and the mixture bubbles in the center, about 10 minutes. Serve immediately.