Chicken and Wild Rice Casserole with Mushrooms.

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Chicken and Wild Rice Casserole with Mushrooms.

Healthy Elizabeth

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4

Equipment

• Large Skillet
• Pressure Cooker
• 9 x 9 baking dish

Ingredients

  

• 2 cups cooked and shredded chicken breasts I pressure cook mine
• 2-2 ½ cups cooked wild rice blend
• ¼ cup salted butter
• 1 sweet onion finely diced
• 8 oz bella mushrooms thinly sliced
• ¼ cup all-purpose flour
• 1 cup chicken stock
• 1 cup of whole milk
• 1 cup gruyere cheese shredded
• ¾ cup fresh bread crumbs I use homemade sourdough
• ½ cup parmesan cheese finely grated
• 2 tbsp melted butter for the breadcrumbs
• Salt and pepper to taste

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Instructions

 

• Preheat the oven to 350 degrees F. In a large skillet, melt the butter over medium heat, then add the onion.

  Saute for 5 minutes until soft, then add the mushrooms and saute for 5-6 more minutes or until the mushrooms have softened and started to become golden brown.
• Reduce the heat to medium-low. Whisk in the flour and cook for 1 more minute, then pour in the chicken stock and milk, whisking continuously.

  Let the mixture simmer for 3-5 minutes, until the sauce has thickened and coats the back of a spoon.
• Whisk in the cheese.

  Now add the shredded chicken, cooked wild rice, salt, and pepper, and stir until everything is combined.
• Pour the mixture into a buttered 9 x 9 baking dish, or similar.

  Toss the breadcrumbs with 2 tbsp melted butter.
• Sprinkle over the breadcrumbs and parmesan cheese over the casserole and bake for 35-40 minutes, uncovered, until bubbling and golden.

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