Mushroom & Wild Rice Casserole with Chicken
Creamy casserole made with hearty chicken, savory mushrooms, and nutty wild rice.
Servings: 4
Ingredients
- 2 cups Rice medley long-grain brown rice, black barley, daikon radish seeds, wild rice
- 4 Tbsp Butter
- 1 Onion
- 1 stalk Celery
- 2 cloves Garlic
- 1 lb Chicken breast
- 1 lb White button mushroom sliced
- ½ cup Flour
- 1 cup Heavy cream
- 16 oz Beef or vegetable stock
- ½ tsp Salt
- ¼ tsp White pepper
- 1¼ cup Parmesan grated or shaved
- ½ cup Breadcrumbs panko
Instructions
- Cook the rice blend according to the package instructions.
- Chop the onion, celery, and garlic. Dice the chicken breast into 1-inch cubes.
- In a skillet over medium heat, cook butter and garlic for 1 minute. Add the onion, celery, and chicken to the skillet and cook for 15 minutes. Add the sliced mushrooms and flour. Gently stir to coat all the ingredients with flour. Add beef or vegetable stock, cream, salt, and pepper. Cook for an additional 10 minutes while stirring occasionally.
- Add the cooked rice blend and creamy mushroom sauce to a 9x13 inch baking dish. Add 1 cup of grated or shaved Parmesan cheese. Gently mix all the ingredients. Sprinkle the top with breadcrumbs and ¼ cup of grated or shaved Parmesan cheese. Bake in a 350°F oven for 25 minutes until the sauce is bubbly and the breadcrumbs are golden brown.