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Chicken and Wild Rice Casserole
Chicken, mushrooms and vegetables blended with homemade cream of mushroom soup. Bake slow and low for a simple and hearty meal.
Recipe Keywords:
chickenwildricecasseroleeasymain_dishesbreast
servings: 5
total time: 2.5 hours
recipe by: Rae
Ingredients
- 1.5 lb raw chicken breast, boneless, skinless, chopped
- Quick Creamy Garlic Mushroom Soup (recipe below)
- 1/4 cup sherry wine
- 2 cup chicken stock
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 tsp thyme leaves
- 1 cup wild rice blend, uncooked
- 3 green onions, sliced
- fresh grated Parmesan cheese
- pinch nutmeg
- salt & pepper
- Quick Creamy Garlic Mushroom Soup:
- 1/2 lb mushrooms, chopped
- 1 yellow onion, diced
- 1 TBSP unsalted butter
- 2 cloves garlic, minced
- 3 TBSP all-purpose flour
- 2 cups chicken broth
- salt & pepper
Directions
- PREPARE THE SOUP:
- Melt 1 TBSP of the butter in a dutch oven or large pot over medium-high heat. Add the mushrooms, onions, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until most moisture has evaporated, about 8 to 10 minutes. Stir in garlic and cook 30 seconds or until garlic is fragrant.
- Stir in the flour until well combined, about 1 minute. Slowly stir in the chicken broth little by little until well combined. Bring to a boil, reduce heat to low and simmer 3 to 5 minutes.
- PREPARE THE CASSEROLE:
- Heat the oven to 350 degrees F. Stir the sherry and stock into the soup and set aside.
- Mix the remaining ingredients into a 9 x13 baking dish. Pour the soup over top.
- Cut a piece of parchment paper or wax paper to fit over the liquid inside the pan and let it float on top.
- Cover tightly with foil. Bale in the preheated oven for 2 hours.
- Remove from oven and allow to cool, with the foil still on, for 15 minutes.
- Garnish with more green onions if you wish.
