Chicken Wild Rice Casserole
The rich and
creamy chicken casserole and wild rice is a charismatic meal filled with fresh
vegetables, wild rice and perfectly seasoned chicken. You will want to savor
every bite of your dreams! If you're looking to upset your ordinary chicken
routine, this is it!
INGREDIENTS
- 1 cup wild rice
- 5 carrots
- 3 cups chicken broth
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 4 tablespoons flour
- 2 cups milk
- 5 stalks celery
- 1/2 teaspoon poultry seasoning
- 1 onion
- 1 lb. chicken breasts, cut into small pieces
- 3–4 cups cubed bread (dry, sturdy, or day old bread works best)
INSTRUCTIONS
First, Preheat
the oven to 350 degrees. Chop onion, carrots and celery. Place in a large
baking dish. Add wild rice and broth. Cover tightly with foil. Bake for 1 hour
15 minutes.
Then, When
the rice is almost finished, melt four tablespoons of butter in a small
saucepan over medium heat. Add the flour, salt and seasoning to the poultry and
cook for a minute. Add the milk slowly, whisking to form a thick, creamy sauce.
If you want
the filling, melt the other six tablespoons of butter and mix with the cubes of
bread. (I also did it without the toppings and it's always delicious).
When the
rice is cooked, remove the foil, add the raw chicken and creamy sauce, then
stir to mix. Arrange the bread in one layer on the top. Increase the heat to
450 ° C and cook uncovered for 20-30 minutes until the chicken is no longer
pink and the cubes of bread are golden brown. Garnish with salt, pepper and /
or parsley for a touch of green. Happy Cooking Time.
