Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

Enjoy the comforting taste of chicken, wild rice, baby portobello mushrooms, onion, broccoli, and Fontina cheese in a hearty casserole.

Chicken and Wild Rice Casserole
Makes 6 to 8 servings
Write a review
Print
Ingredients
  1. 1/2 cup butter
  2. 2 
pounds boneless skinless chicken breasts, cut into ½-inch pieces
  3. 1 teaspoon salt, divided
  4. 1 teaspoon ground black pepper, divided
  5. 1 
(8-ounce) package sliced fresh baby portobello mushrooms
  6. 1 
cup chopped onion
  7. 1/2 cup dry white wine
  8. 1/2 cup all-purpose flour
  9. 2 cups chicken broth
  10. 1 cup milk
  11. 1 tablespoon whole-grain mustard
  12. 1 
(24-ounce) package frozen broccoli florets, thawed
  13. 2 
(6.2-ounce) boxes fast-cooking long-grain and wild rice,* cooked according to package directions
  14. 1 
(8-ounce) package fontina cheese, shredded
  15. 1 
cup sour cream
  16. 1/2 cup shredded Parmesan cheese
  17. 1 tablespoon chopped fresh thyme
  18. 4 cups cubed sourdough bread
  19. 3 tablespoons butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.
  2. In a large skillet, melt 1/2 cup butter over medium heat. Sprinkle chicken with 1/2 teaspoon each salt and pepper. Add chicken to skillet, and cook, stirring occasionally, for 6 to 8 minutes or until done. Using a slotted spoon, remove chicken from skillet; set aside.
  3. Add mushrooms and onion to skillet; cook, stirring occasionally, for 3 minutes or just until tender. Add wine, and cook for 5 minutes or until almost all liquid is evaporated. Add flour, and cook, stirring constantly, for 2 minutes. Gradually stir in broth, milk, mustard, and remaining 1/2 teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 8 minutes or until mixture is slightly thickened. Stir in broccoli, next 5 ingredients, and cooked chicken. Spoon mixture into prepared pan.
  4. In a medium bowl, toss together bread cubes and melted butter; sprinkle over casserole.
  5. Bake for 30 to 40 minutes or until hot and bubbly.
Notes
  1. *We used Uncle Ben’s Long Grain and Wild Rice Fast Cook Recipe.
Paula Deen Magazine https://www.pauladeenmagazine.com/

 Get more great recipes by ordering your subscription to Cooking with Paula Deen today!