Creamy Chicken, Mushroom and Wild Rice Casserole

1
Kathy Klein

By
@KMK1969

This recipe is from 2013 Woman's Day issue from the casserolequeens.com. I tweaked a little and it's delicious.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
45 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 4 Tbsp
    oil, plus more for the dish
  • 1 1/2 c
    wild rice blend
  • 1 small
    onion, chopped
  • 1 lb
    white mushrooms, sliced
  • 2 large
    garlic cloves, chopped
  • 1 pkg
    baby spinach, 9-10 oz.
  • 3 Tbsp
    all purpose flour
  • 3 c
    milk, 2%
  • 8 oz
    shredded swiss cheese
  • 1/4 tsp
    red pepper
  • 3 c
    rotisserie chicken, deboned
  • 2 Tbsp
    fresh thyme

How to Make Creamy Chicken, Mushroom and Wild Rice Casserole

Step-by-Step

  1. Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
  2. Cook the rice according to package directions.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
  4. Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
  5. Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
  6. Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
  7. Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
  8. Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
  9. Fold in the spinach mushroom mixture.
  10. Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.

Printable Recipe Card

About Creamy Chicken, Mushroom and Wild Rice Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American




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