Chicken And Wild Rice Casserole Recipe

Name: Chicken And Wild Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 cup chopped onion; 1 tablespoon minced fresh garlic; 2 tablespoons all-purpose flour; 1 1/2 cups unsalted chicken stock; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 ounces 1/3-less-fat cream cheese; 2 slices bacon, chopped; 1 (8-ounce) container sliced button mushrooms; 2 teaspoons canola oil; 1 cup chopped leek; 1/2 cup chopped celery; 1/2 cup chopped -carrot; 1/4 cup dry sherry; 4 cups chopped cooked chicken breast; 3 cups cooked brown and wild rice blend; 1/3 cup chopped fresh flat-leaf parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/4 cups fresh breadcrumbs; 2 tablespoons melted butter

Servings: persons

1 tablespoon canola oil
1 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces 1/3-less-fat cream cheese
2 slices bacon, chopped
1 (8-ounce) container sliced button mushrooms
2 teaspoons canola oil
1 cup chopped leek
1/2 cup chopped celery
1/2 cup chopped -carrot
1/4 cup dry sherry
4 cups chopped cooked chicken breast
3 cups cooked brown and wild rice blend
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups fresh breadcrumbs
2 tablespoons melted butter

1
Preheat oven to 350u00b0.
2
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. -Gradually add stock, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and cream cheese.
3
Cook bacon in a skillet over medium heat. Remove bacon. Add mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add chopped leek, celery, and -carrot; cook 5 minutes, stirring occasionally. Stir in sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, chicken, brown and wild rice blend, parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss breadcrumbs with melted butter; sprinkle over casserole. Bake at 350u00b0 for 25 minutes.

1526

kcal

Calories

Fat

149

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 cup chopped onion, 1 tablespoon minced fresh garlic, 2 tablespoons all-purpose flour, and more.

Yes, Chicken And Wild Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Wild Rice Casserole

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