Chicken and Wild Rice Casserole

Instructions

1. 1

   Cook the wild rice

   • In a medium saucepan, combine the wild rice blend with 2.5 cups of the chicken broth.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
   • Once cooked, fluff the rice with a fork and set it aside.
2. 2

   Prepare the chicken and preheat the oven

   • While the rice cooks, preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
   • Pat the chicken cubes dry and season with 0.5 tsp salt and 0.25 tsp pepper.
   • Heat olive oil in a large Dutch oven or skillet over medium-high heat.
   • Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Remove the chicken with a slotted spoon and set aside.
3. 3

   Sauté the vegetables

   • In the same Dutch oven, melt the butter over medium heat.
   • Add the chopped onion and celery and cook for 5-6 minutes until softened.
   • Add the sliced mushrooms and cook for another 6-8 minutes, until they have released their moisture and started to brown.
4. 4

   Create the creamy sauce

   • Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
   • Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
   • Gradually whisk in the remaining 1.5 cups of chicken broth and the milk until smooth.
   • Bring the sauce to a simmer and cook for 3-5 minutes, stirring, until it has thickened.
   • Season with the remaining 1 tsp salt and 0.25 tsp pepper.
5. 5

   Assemble and bake the casserole

   • Remove the sauce from the heat and gently stir in the cooked wild rice and the cooked chicken until everything is well-coated.
   • Pour the mixture into the prepared casserole dish and spread into an even layer.
   • Bake, uncovered, for 20-25 minutes, until the casserole is hot and bubbly around the edges.
6. 6

   Rest and serve

   • Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the sauce to set.
   • Garnish with fresh parsley and serve warm.