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.