Chicken and Wild Rice Casserole

8 standard portions

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Ingredients

• 1 ½ cups wild rice blend
• 3 cups chicken broth
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 8 ounces white mushrooms (sliced)
• 3 cloves garlic (minced)
• ½ tablespoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese
• 3 cups cooked shredded chicken
• 6 ounces French-fried onions (canned or homemade)

Method

1. Preheat oven to 375°F (190°C), or 170°C for a fan oven. Grease a 9×13-inch (approx 22×33 cm) baking dish.
2. In a large saucepan, combine the wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and has absorbed most of the liquid.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and mushrooms. Cook until the vegetables are softened and the mushrooms have released their liquid, about 5-7 minutes.
4. Add the minced garlic, Italian seasoning, salt, and pepper to the skillet. Cook for an additional 1-2 minutes, stirring constantly.
5. Sprinkle the flour over the vegetable mixture and stir to combine. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
6. Remove the skillet from the heat and stir in the sour cream and cheddar cheese until well combined.
7. In the prepared baking dish, combine the cooked wild rice, shredded chicken, and creamy vegetable sauce. Mix well to combine.
8. Bake the casserole for 25 minutes, then remove from the oven and sprinkle the French-fried onions evenly over the top.
9. Return the casserole to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown and the casserole is bubbly.
10. Let the casserole cool for 5-10 minutes before serving.