Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

A chicken and wild rice casserole with all of the flavours of stuffing and along with chicken and gravy!

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ingredients

• 1 1/2 cups wild rice blend
• 3 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
• salt and pepper to taste
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 8 ounces mushrooms, chopped
• 3 cloves garlic, chopped
• 2 tablespoons butter
• 2 tablespoons flour (gluten-free for gluten-free)
• 1 cup chicken broth
• 1 cup milk
• 1 tablespoon dijon mustard
• 1 tablespoon soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
• 1 teaspoon rosemary (or 1 tablespoon fresh chopped rosemary)
• 1 teaspoon sage (or 1 tablespoon fresh chopped sage)
• 1 teaspoon thyme (or 1 tablespoon fresh chopped thyme)
• salt and pepper to taste
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 2 cups cheddar cheese, shredded
• 2 tablespoons butter
• 1 cup panko breadcrumbs (gluten-free for gluten-free)
• 1/2 teaspoon garlic powder

directions

1. Cook the rice as directed on the package and set aside.
2. Meanwhile, melt the butter and heat the oil in a large pan over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook, mixing, until golden brown on all sides, before setting aside.
3. Add onions, carrot, and celery, to the pan and cook until tender, about 10 minutes before setting aside.
4. Add the mushrooms to the pan and cook until the mushrooms release their liquids and it’s cooked off, before adding the garlic and cooking until fragrant, about a minute, and setting aside.
5. Add the butter, let it melt and start to sizzle before sprinkling on the flour and cooking for a minute.
6. Add the broth, milk, dijon mustard, soy sauce, Worcestershire sauce, rosemary, sage, thyme, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens a bit, about 5 minutes.
7. Add the parmesan and cheddar cheese and let them melt into the gravy.
8. Melt the butter in a small pan, add the breadcrumbs and garlic powder and cook until lightly golden brown, about 2-3 minutes.
9. Mix the rice, chicken, onions, carrots, celery, mushrooms, and gravy, place the in a 9×13 inch baking pan, sprinkle on the breadcrumbs and bake in a preheated 350F/180C oven, until golden brown on top and bubbling on the sides, about 20 minutes.

Nutrition Facts: Calories 410, Fat 24g (Saturated 12g, Trans 0), Cholesterol 98mg, Sodium 645mg, Carbs 42g (Fiber 3g, Sugars 7g), Protein 31g

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