Name: Chicken Wild Rice Casserole
Ingredients: 2 cups wild rice blend (about 12 oz); 4 cups low-sodium chicken broth; 2 tablespoons olive oil; 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 medium yellow onion, diced (about 1 cup); 2 medium carrots, diced (about ¾ cup); 2 celery stalks, diced (about ¾ cup); 8 oz mushrooms, sliced (cremini or white button work well); 3 garlic cloves, minced; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ¼ cup all-purpose flour; 2 cups milk (2% or whole); 1 cup heavy cream; 1 cup frozen peas; 1 cup shredded sharp cheddar cheese (4 oz); 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Description

This creamy Chicken Wild Rice Casserole is what cozy dinner dreams are made of – one bite of this comforting classic and your family will be requesting it weekly.

Ingredients

Scale

2 cups wild rice blend (about 12 oz)
4 cups low-sodium chicken broth
2 tablespoons olive oil
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about ¾ cup)
2 celery stalks, diced (about ¾ cup)
8 oz mushrooms, sliced (cremini or white button work well)
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried rosemary
¼ cup all-purpose flour
2 cups milk (2% or whole)
1 cup heavy cream
1 cup frozen peas
1 cup shredded sharp cheddar cheese (4 oz)
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste

Instructions

Rinse wild rice blend under cold water. Combine with chicken broth in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 40-45 minutes until tender but slightly firm. Drain any excess liquid and set aside.
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Season chicken pieces with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden and just cooked through, about 5-6 minutes. Remove to a plate.
In the same skillet, add remaining tablespoon of olive oil. Sauté onion, carrots, and celery until beginning to soften, about 5 minutes. Add mushrooms and cook until they release moisture and begin to brown, about 5 more minutes.
Add garlic, thyme, and rosemary to vegetables and cook until fragrant, about 30 seconds. Sprinkle flour over vegetable mixture and stir constantly for 1-2 minutes.
Gradually pour in milk and cream while whisking continuously. Bring to a gentle simmer and cook until thickened, about 3-4 minutes. Season with salt and pepper to taste.
Fold cooked wild rice, chicken pieces, and frozen peas into the creamy sauce. Transfer mixture to prepared baking dish and sprinkle with cheddar cheese
Bake uncovered for 25-30 minutes until bubbling around edges and cheese is melted and golden. Let rest 5-10 minutes before serving. Garnish with fresh parsley.