Chicken and Wild Rice Casserole

If there was ever a case for casserole it would be during a Polar Vortex.  When it’s so ridiculously cold I just want comfort!  My family isn’t really into casseroles, but this one was a surprising winner for them.  I used MN grown wild rice from my in-laws up North and a beautiful homemade creamy sauce to mix together with veggies and chicken.  I’ve added a few extra ingredients to flavor it up and the results were homey, delicious and indulgent.

Chicken and Wild Rice Casserole

 

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Author: Tonja Engen

Ingredients

• For The Casserole:
• 1½ cups uncooked Wild Rice
• 4 tbsp. unsalted butter
• 8 oz. Crimini mushrooms, sliced
• 1 Large yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 stalks celery, sliced, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ⅔ cup cream
• 2 Tbls. soy sauce
• 2 Tbls. parsley, minced
• 1 tsp. thyme leaves, minced
• 1 tsp. Kosher salt
• 1 tsp. freshly ground black pepper
• 3 c. chicken, cooked and cut into cubes
• 6 oz. Gruyere cheese, shredded
• For The Topping:
• 1 cup panko bread crumbs
• 3 Tbls. melted butter

Instructions

1. Bring 1 quart of water to a boil in a large saucepan over high heat. Stir in rice and ½ tsp. salt, and return to a boil. Reduce heat to simmer, cover and cook 30-40 minutes until rice is cooked.
2. While the wild rice is cooking, heat a large skillet over medium heat, add butter and melt. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10 minutes. Stir in the garlic and cook for 2 minutes more.
3. Preheat oven to 375°F.
4. Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until thickened. Stir in the cream and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and fold to combine. Taste and adjust with additional salt and pepper, if needed.
5. Transfer chicken wild rice mixture to a large casserole dish. In a medium bowl, toss the panko with the 3 tablespoons of melted butter and sprinkle evenly over the casserole. Cover with foil and bake 20 minutes. Uncover the casserole and cook 10 minutes more until breadcrumbs are browned and crispy.

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