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Community Recipe
from [atlfan84]
Roasted Chicken & Wild Rice Casserole

Roasted Chicken & Wild Rice Casserole

  • Yield: 6 servings

Ingredients

  • 1 cup(s) Brown & Wild Rice Mix Uncooked
  • 2.5 cup(s) Water
  • 1/4 teaspoon(s) Salt
  • 3 cup(s) Roasted Chicken Shredded
  • 1 Cooking Spray
  • 1 cup(s) Onion Diced
  • 1 cup(s) Carrot Sliced
  • 1 cup(s) Celery Sliced
  • 8 ounce(s) Baby Portabella Mushrooms Chopped
  • 1 clove(s) Garlic Minced
  • 3-4 tablespoon(s) Flour
  • 1/2 teaspoon(s) Dried Tarragon
  • 1/2 teaspoon(s) Dried Thyme
  • 2 cup(s) Low Sodium Chicken Broth
  • 1/2 cup(s) Sherry
  • 1 can(s) Artichoke Hearts Chopped
  • 1/2 cup(s) Shredded Cheese (such as Fontina)
  • 3/4 cup(s) Seasoned Croutons Crushed

Preparation

Preheat oven to 375 degrees.

Cook Rice in water according to directions. Saute Onions, Carrots, Celery, Mushrooms and Garlic. Add Flour, Tarragon and Thyme and stir. Add Chicken Broth and Sherry and simmer till thickened.

Spray baking dish with butter spray. Spread Rice evenly over bottom of pan, followed by a layer of chicken. Add layer of chopped Artichoke hearts.

Pour saute mixture over top and sprinkle with cheese and crushed croutons.

Bake at 375 degrees for approximately 30 minutes.

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Roasted Chicken & Wild Rice Casserole recipe

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