Chicken and Wild Rice Casserole

 

2020 is a unique year and many people are unable to celebrate with extended friends and family.  A long time client, who I cater for frequently, asked if this year I could drop off a casserole that she could reheat on Christmas Night with just her small immediate family as they wouldn't be having their normal celebration.  

I started trying to think of something that would be good and festive.  I love Wild Rice Soup with Sherry and I remembered how much this client had loved the Wild Rice I made with Lamb for a previous dinner.  So I thought I would come up with something with Wild Rice.  Because I couldn't find a recipe anywhere for what I was thinking of, I decided to do a couple test versions and use my parents as the guinea pigs.  

My mom started with just a small "taste" on her plate and then kept having just a little bit more.  Rob said this was a hit.  I love it myself too.  I used sliced almonds but you could also use pecans.  

I know it may seem like an extra hassle to sauté the mushrooms separately but they really have the best taste when you make them that way.  I put a note at the end of the recipe with directions for making the rice in a rice cooker or on the stove since the amount of liquid is different for each method and also slightly different that for regular white rice.

A little note:  I love mushroom so sometimes I buy the 24 oz packs that are $5 at my grocery store and add more mushrooms.

I personally love this Lundberg's Wild Rice blend.  But feel free to use all wild rice or any wild rice blend you prefer.  Just don't use one that has a seasoning packet in it or it will affect the taste of the finished casserole.  

Maili's Chicken and Wild Rice Casserole

    1 pound (2 1/2 cups) Lundberg's Wild Rice Blend, cooked (directions at the end of the recipe)

    3 1/2 cups cooked Shredded Chicken

    2 tablespoons olive oil

    2 tablespoons butter

    16 ounces mushrooms, sliced 

    1/2 teaspoon Kosher Salt

    2 tablespoons butter

    2 tablespoons olive oil1 sweet yellow onion, diced

    4 celery stalks, chopped (about 1 1/2 cups)

    1 clove garlic, minced

    1/2 teaspoon kosher salt

    1 cup slivered almonds, toasted  

for Sauce:

    4 tablespoons butter

    1/4 cup flour

    1 cup half and half or whole milk

    1 1/2 cups chicken broth

    1 cup sour cream

    2 teaspoons Kosher salt

    1/2 teaspoon freshly ground pepper

    3 tablespoons dry sherry, optional

    1/4 cups flat leaf parsley, minced, optional.

Note: that I have butter in three sections in this recipe and that is because I use a little butter and oil each time I have something new to sautés so I thought it would be easier to have it divided up in sections.  I always welcome feedback on the easiest way to read a recipe so please let me know what works for you.  

Cook rice in either a rice cooker or on the stove.  For a Rice Cooker you will need 3 1/2 cups water for the 2 1/2 cups of rice.  For the stove top you will need 4 1/4 cups of water for the 2 1/2 cups of rice.  For either method add 1 teaspoon of kosher salt and two tablespoons of butter to the water.  Cook Rice and set aside.

Preheat your oven to 350 degrees F.   Butter your casserole dish.  (I like to buy pretty baking dishes which all vary in size so use whatever you have.  In general this recipe works for something near to a 9 x 13.

Put the cooked Rice and shredded chicken in a large bowl.

In a large pan sauté the mushrooms in butter, olive oil and kosher salt.  Pour the mushrooms into a bowl and then use the same pan to sauté the onions (no need to wash it in between.)  Add butter and oil to the pan and sauté the onions over medium heat for 3 - 5 minutes.  Sprinkle with Kosher salt while they are cooking.  Add the garlic and cook, stirring occasionally for a minute more

Add the celery and cook for 1 minute.  You want the celery to be firm in the casserole and not melted so do not overcook the celery.  Add all of this to the bowl with the shredded chicken and rice.

Make the sauce:  In the same pan you just cooked the onions in (again no need to wash in between) melt the butter over medium heat.  Whisk in the flour until the flour and butter are combined.  Cook for about a minute, whisking as it cooks.  Continue constantly whisking while you slowly pour in the chicken broth and milk (or half and half.)  Add any drippings from the mushrooms and then stir in the sour cream, sherry, salt and pepper.  Heat until the mixture thickens a bit to coat the back of a spoon.

Pour the sauce into the bowl with the chicken and rice.  

Add 1 cup roasted slivered almonds and flat leaf parsley and stir all of it to combine and then pour into the casserole dish.

Bake at 350 degrees for 30 to 40 minutes or until hot and cooked through.

This casserole can be made up to three days in advance.  Or it can be made six weeks ahead and frozen.  A frozen casserole will take ten minutes longer to cook.    This recipe would pair well with my winter citrus salad or any salad featuring oranges or tangerines.    

Christmas Blessings to All!  Maili