There are certain times when only a casserole will do. A new baby, a potluck, a get well meal – they all call for a casserole. They are easy to make, and most times they can hold until you need them. Put it in the oven to heat it through. The thing about a casserole is that they can get a bad rap and often need an update.
This chicken and wild rice casserole is one that I make often because I can take a few shortcuts if I am short on time. It is hearty, and it tastes really fresh. I try to roast a few extra chicken breasts the day before I am going to make this, but if I do not have time, I will buy a rotisserie chicken from the grocery store. I also buy the packages of wild rice mix and cook it according to the package directions. Serve with is a simple salad if you like, but it is great all on its own.
Chicken & Wild Rice Casserole
1 stick (1/2 cup) butter, plus additional for greasing pan
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1 pint mushrooms, sliced
Salt and pepper
4 tablespoons flour
2 cups chicken stock
4 chicken breasts, cooked and shredded
2 cups wild rice, cooked
1 small can artichoke hearts, quartered
1 cup Parmesan cheese, grated
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped
Preheat oven to 400°F. Grease a 9×13 baking dish with butter. Melt 1 stick butter in a large Dutch oven or saucepan. Add the onion, and cook for 3 minutes. Add the carrots, celery and mushrooms, and cook for 5 more minutes. Season well with salt and pepper. Sprinkle the flour over the vegetables, and cook for 1 to 2 minutes stirring constantly. Add the chicken stock and bring to a simmer, about 5 minutes.
In a large bowl, combine vegetables, chicken, wild rice, artichokes, and 1/2 cup Parmesan cheese. Check for seasoning. Pour the mixture into prepared pan. In a small bowl, combine breadcrumbs, remaining 1/2 cup cheese and parsley.
Bake for 20 to 30 minutes, or until heated through.
casserole, chicken, easy dinner
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