You'll find the same full flavor in our Chicken and Wild Rice Casserole but this version of the chicken comfort dish comes with less-heavy ingredients.
1 tablespoon canola oil
1 cup chopped onion
1 tablespoon minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 cups unsalted chicken stock
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces 1/3-less-fat cream cheese
2 slices bacon, chopped
1 (8-ounce) container sliced button mushrooms
2 teaspoons canola oil
1 cup chopped leek
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup dry sherry
4 cups chopped cooked chicken breast
3 cups cooked brown and wild rice blend
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups fresh breadcrumbs
2 tablespoons melted butter
How to Make It
Preheat oven to 350°.
Heat 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add stock, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and cream cheese.
Cook bacon in a skillet over medium heat. Remove bacon. Add mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add chopped leek, celery, and carrot; cook 5 minutes, stirring occasionally. Stir in sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, chicken, brown and wild rice blend, parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss breadcrumbs with melted butter; sprinkle over casserole. Bake at 350° for 25 minutes.
Ok guys, not sure what we did differently because I cant believe yours could taste that much different from mine. I follow the recipe exactly, omitting garlic and the bacon fat. The leek, yum! I buy already shredded carrots which makes it easier, use the internal parts of the celery which aren't bitter and I don't skip the sherry (a key!). I use "Near East" Wild Rice blend, cook as directed and that is my rice mixture. I buy a rotisserie chicken from the store, and use both white and dark meat. My husband said the other day "I know the reason I like this, it reminds me of chicken and dumplings". Don't skimp on the bread crumbs. I have used store bought and fresh, fresh is better. And the chunkier the breadcrumbs, the better it seems too. At least in our family. My 3 year old eats it up!!! Hope this helps!
Totally agree with srwfromorange's review. This was bland and not at all creamy. I tasted it before putting in the casserole and decided to add some fresh herbs (rosemary & thyme), but even those didn't help. Maybe I should have put the bacon back in it!
Not only did this recipe take an hour & 1/2 to prepare, it was bland. There are so many other chicken & rice recipes in Cooking Light's many volumes and so many have such wonderful flavor,but this one needs to be stricken for all time. Yuk
This was quite delicious- reminiscent of many chicken/rice casseroles but with fresher flavors. I'm glad I found this version online as the one in the magazine was quite difficult to follow as it transposed two recipes. I also found the use of the bacon unclear; most recipes say "Reserve for another use" if the full ingredient is not included in the recipe. This one said nothing. So I crumbled it and added it in. It added a nice crunch along with some slivered almonds I sprinkled on top (this also made for a prettier presentation). It was a lot of work for a casserole- 3 pans and the casserole dish (plus one I used to cook the chicken breasts in)! But it was warm, filling, made a lot and was quite tasty; the whole family enjoyed it.
To answer other questions, no the bacon doesn't go back in (there's no way to keep the dish at 17 grams of fat per serving and have it in there). Once I had everything mixed together, I could tell that there wasn't enough moisture and the rice would suck all of it up, making for a dry casserole, so I added a quarter cup more of chicken broth. It was perfect. The flavors are delicious and the casserole is very creamy. You can read my full review at Taking On Magazines: http://bit.ly/X23OMz
Pretty good but needs a bit more liquid as I thought it was a bit dry. Also a little too much parsley for me but my husband loved it. As the other reviewer said, the recipe doesn't say what to do with the bacon but I threw it in. Also the nutritional info is screwy..no protein, carbs or fiber in a chicken and wild rice dish? Really? Someone needs to proof the recipes better and fix the nutritional info!
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