"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken Mushroom Wild Rice Casserole Recipe

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This recipe for Chicken Mushroom Wild Rice Casserole, by , is from The VanHaren Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

LuAnn VanHaren
Added: Wednesday, May 6, 2009


6 T. butter
1 cup diced onions
1 cup diced carrots
3 celery ribs,sliced into 1'' pieces
8 oz. shiitake mushrooms,halved
1/3 cup flour
1/2 tsp. salt
1/2 tsp, ground black pepper
1 tsp. fresh thyme leaves, chopped
2 cups chicken broth
1/2 cup half and half
1 cup grated Parmesan cheese, divided
2 cups asparagus, cut into 1 '' pieces and blanched
1 cup cooked wild rice
1 1/2 cups cooked brown rice
1 lb. boneless chicken breast, cooked and cut into 1 1/2

Melt butter over med. heat. Add onions & carrots until soft. Add celery & mushrooms and saute for another 5 minutes.
In a small bowl combine the flour, S&P, and thyme. Add flour mixture to the cooking vegetables. Cook one minute stirring the entire time.
Pour in broth and half and half. Bring the sauce to a boil and continue to stir until sauce thickens. Stir in 1/2 cup parmesan cheese
Remove pan from heat and fold in asparagus, wild rice, brown rice, and chicken. Sprinkle the top with 1/2 cup Parmesan cheese.
Cover the pan and place in the oven at 350 degrees. Bake for 15-20 minutes or until bubbly.
Remove cover and bake for 5-10 minutes more.
Allow casserole to set 5-7 minutes before serving.

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