Chicken and Wild Rice Casserole with Mushrooms.
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
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.