Wild Rice Chicken Bake (Print)
Comforting dish with chicken, wild rice, and mushrooms layered in a rich cream sauce, finished with a crispy golden breadcrumb topping.
# Ingredients:
01 -
1 1/2 pounds chicken pieces.
02 -
1 1/2 cups uncooked wild rice mix.
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2 tablespoons unsalted butter.
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2 tablespoons olive oil.
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1 yellow onion, chopped.
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3 carrots, diced.
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3 celery stalks, diced.
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6 cloves garlic, finely chopped.
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8 ounces mushrooms, chopped.
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2 cups milk.
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2 cups chicken stock.
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1/3 cup all-purpose flour.
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2 cups shredded cheddar cheese, split in half.
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1/2 cup grated parmesan cheese.
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3/4 cup panko crumbs.
# Steps:
01 -
Turn on the oven to 350°F. Sprinkle chicken with paprika, a bit of salt, and pepper.
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In hot oil, cook chicken just until it loses its pink color. Take it out.
03 -
Sauté the onion, carrots, and celery together until soft. Stir in garlic for a minute, then remove everything.
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In melted butter, brown mushrooms until they’re golden. Remove from heat.
05 -
Melt butter, stirring in flour to make a roux. Slowly whisk in milk and stock. Let it thicken, then mix in cheese and spices.
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Stir the sauce into the cooked rice, chicken, and veggies. Place this into a baking dish.
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Sprinkle the rest of the cheese and toasted crumbs on top.
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Cover and bake for 30-35 minutes. It’s ready when it’s bubbly.
# Notes:
01 -
Go for a rice blend instead of straight wild rice.
02 -
Prepare this up to 2 days in advance.
03 -
It keeps well frozen for 3 months.