Chicken and wild rice casserole with parmesan cheese

This is a savory springtime dinner dish that you can make ahead of time and can serve up to 4-6 people easily. It’s a light meal full of delicious baked chicken, rice, veggies, and cheese. It is not the quickest recipe in the world, but totally worth it if it means freeing up your hands once guests arrive, or just making some large batches and freezing them.

Chicken and Wild Rice Casserole

Prep: 15 min / Cook: 25 min / Total Time: 40 min
Yield: 4 servings

• 2 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 4 scallions, sliced
• 2 cups broccoli florets
• 2 cups shredded rotisserie chicken (skin removed)
• 1 cup medium-grain wild rice
• 1 plum tomato, chopped
• Kosher salt and freshly ground pepper
• 2 cups low-sodium chicken broth
• 1/4 cup sour cream (or Greek Yogurt)
• 1 cup diced Havarti cheese (about 4 ounces)
• 1/4 cup grated Parmesan cheese (about 1 ounce)

Preparation

1. Preheat the oven to 425 degrees F.
2. Melt the butter in a large ovenproof skillet over medium heat.
3. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes.
4. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
5. Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer.
6. Stir in half each of the Havarti and Parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
7. Turn on the broiler. Uncover the skillet and sprinkle with the remaining Havarti and Parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

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In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.

Instructions

1. Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
 
2. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
 
3. Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
 
4. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
 
5. Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
 
6. Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.