When someone asks me for a copy of a recipe that I’ve served to them, I take that as the highest compliment someone could give me. It means that they liked what I served—really liked it and may want to make it for their friends or relatives.
I’ve developed a casserole recipe to serve for fall showers (I host one nearly every year) which makes 12 servings. I’ve titled it, Andi’s Chicken and Wild Rice Casserole (it also has some white rice in it too). It feeds a crowd and can be made ahead. I’ve gotten several requests for this recipe recently because I served it at a shower last week.
As you can see in the close-up, this casserole is colorful because of the shredded carrots and celery in it and the toasted almonds and fresh parsley on the top. I served this with a big tossed salad (made with romaine, apples, Swiss cheese and cashews) and lots of good whole grain French bread from Panera Bread.
If you want to make soup instead of a casserole, click on Slow Cooker North Woods Chicken and Wild Rice Soup for a recipe.
Andi's Chicken and Wild Rice Casserole
(This is a casserole version of everyone’s favorite Wild Rice Soup.)
1 2/3 cup water
2/3 cup uncooked wild rice*
2 cups water
1 cup uncooked white rice**
1/3 cup butter
2 stalks celery, sliced (about 1 cup)
2 carrots, shredded (about 1 cup)
1 medium onion, chopped (about 1 cup)
2 packages (8 oz each) sliced mushrooms
1/3 cup flour
1/2 teaspoon pepper
2 teaspoons salt
1 teaspoon dried thyme leaves
2 1/2 cups chicken broth (from a 32-oz carton)
1 pint half-and-half
1 rotisserie chicken, skinned, cubed (about 3 cups cubed, cooked chicken)
1/2 cup sliced almonds
1/4 cup coarsely chopped fresh parsley
1.In 1-quart saucepan over medium-high heat, bring 1 2/3 cups water to a boil. Stir in wild rice; cover and reduce heat to low. Cook, stirring occasionally, 40 to 50 minutes or until rice is tender. Drain any remaining water.
2. In 2-quart saucepan over medium-high heat, bring 2 cups water to a boil. Stir in white rice; cover and reduce heat to low. Cook, stirring occasionally, 15 to 20 minutes or until rice is tender.
3. Meanwhile, heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick spray.
4. Melt butter in 5 to 6-quart Dutch oven, over medium-high heat. Add celery, carrots, onions and mushrooms; cook, stirring occasionally, 5 to 6 minutes or until vegetables are crisp-tender. Stir in flour, pepper and thyme; cook and stir until well blended. Gradually add chicken broth and half-and-half; cook 6 to 8 minutes or until mixture boils and thickens slightly, stirring constantly. Remove from heat.
5. Add cooked rice and chicken; stir gently to combine. Spoon into sprayed baking dish. Cover with foil.
6. Bake 20 minutes. Uncover; sprinkle almonds over top. Bake, uncovered, an additional 10 to 15 minutes or until sides of casserole are bubbly and almonds are lightly browned. Sprinkle parsley over top before serving.
12(1 1/4-cup) servings
*This yields 2 cups cooked wild rice.
**This yields 3 cups cooked white rice.