Creamy Baked Chicken And Wild Rice Casserole
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
5 cups
Water1 sprig
Thyme (fresh)1.333333 cups
Wild Rice6 tbsps
Dark Brown Sugar2 tbsps
Rosemary Leaves (chopped fresh)1 cup
Bread Crumb1
Salt1 small
Onion (chopped)2.5 cups
Heavy Cream1 tsp
Ground Cinnamon2 cups
Gruyere Cheese (shredded)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Butter a 9 by 13-inch casserole dish
4
In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat
5
Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken
6
Remove the chicken to a cutting board
7
When cool enough to handle, dice into 1/2-inch cubes and reserve
8
Return the water to a boil, add the wild rice, and cover
9
Cook over medium heat until the rice grains split, 40 to 45 minutes
10
Drain the excess water, transfer the rice to a bowl and set aside
11
In a small pot, over medium heat, add 2 tablespoons of butter
12
When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt
13
Stir until the sugar is dissolved and the mixture is uniform
14
Transfer to a bowl and set aside
15
In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter
16
Add the mushrooms, onions, and a pinch of salt
17
Saute until the mushrooms are browned, about 5 minutes
18
Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly
19
Add the Gruyere and mix to incorporate
20
Add the rice and chicken to the pot and stir to combine
21
Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish
22
Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes
23
Remove from the oven and serve hot