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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Mushroom Wild Rice Casserole Recipe

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This recipe for Chicken Mushroom Wild Rice Casserole is from The VanHaren Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
pieces.
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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