A tasty and comforting casserole with soft chicken, hearty wild rice, tasty mushrooms, and a smooth cheese sauce.
Ingredients: 1 cup wild rice blend. 2 cups chicken broth. 1 lb boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1 cup frozen peas. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Preheat oven to 375F 190C. In a saucepan, combine wild rice blend and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until rice is cooked. In a skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink. Remove chicken from skillet and set aside. In the same skillet, add chopped onion and garlic. Cook until softened. Add sliced mushrooms to the skillet and cook until they release their moisture. Stir in frozen peas and cook until heated through. In a large bowl, combine cooked wild rice, cooked chicken, mushroom mixture, shredded cheddar cheese, grated Parmesan cheese, and heavy cream. Season with salt and pepper to taste. Transfer the mixture to a greased casserole dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle with more cheese if desired, and bake for an additional 10 minutes or until bubbly and golden on top. Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cook Time: 55 minutes
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