Chicken Wild Rice Casserole with Gruyere
"When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food. Our kitchens undergo an irrepressible desire to turn out pots of steaming soups, bubbling casseroles, and slow-braised meats...."
INGREDIENTS
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FOR THE CASSEROLE:
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1 1/2 c. Uncooked Wild Rice, Preferably Whole, Uncracked Wild Rice
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4 tbsp. Unsalted Butter
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16 oz. weight Button Mushrooms, Sliced 1/4-inch Thick
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1 Large Yellow Onion, Chopped
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4 Large Carrots, Peeled And Sliced 1/4-inch Thick
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4 stalks Celery, Sliced 1/4 Inch Thick
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3 cloves (Large) Garlic, Minced
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1/3 c. All-purpose Flour
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2 c. Low Sodium Chicken Broth
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2/3 c. Half-and-half
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3 tbsp. Soy Sauce
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2 tbsp. Minced Fresh Parsley, Plus A Bit More For Garnish
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1 tsp. Minced Fresh Thyme Leaves, Plus A Bit More For Garnish
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1 tsp. Kosher Salt
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1/4 tsp. Freshly Ground Black Pepper
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3 c. Cubed Cooked Chicken
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6 oz. weight Shredded Gruyere Cheese
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1/3 c. Grated Parmesan Cheese
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FOR THE TOPPING:
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3 c. English Muffin Bread, Cut Into 1/2-inch Pieces
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6 tbsp. Unsalted Butter, melted
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1/4 tsp. Kosher Salt
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1/4 c. Grated Parmesan Cheese
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