Chicken and Wild Rice Casserole

2014-12-17 05:49:14

Makes 6 to 8 servings

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Ingredients

1/2 cup butter
2  pounds boneless skinless chicken breasts, cut into ½-inch pieces
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1  (8-ounce) package sliced fresh baby portobello mushrooms
1  cup chopped onion
1/2 cup dry white wine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 tablespoon whole-grain mustard
1  (24-ounce) package frozen broccoli florets, thawed
2  (6.2-ounce) boxes fast-cooking long-grain and wild rice,* cooked according to package directions
1  (8-ounce) package fontina cheese, shredded
1  cup sour cream
1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh thyme
4 cups cubed sourdough bread
3 tablespoons butter, melted

Instructions

Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray.
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.
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.
In a medium bowl, toss together bread cubes and melted butter; sprinkle over casserole.
Bake for 30 to 40 minutes or until hot and bubbly.

Notes

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