Receta Chicken and Wild Rice Casserole (Freezer Friendly!)
As I mentioned a few days ago, Ben and I have been incredibly lucky to have near constant yummy meals, treats, and snacks hand-delivered from our friends and family over the past week and half. I love seeing what other people come up with to pamper others, and I’m excited to share a few of the recipes we’ve enjoyed with you over the next couple of weeks.
Puts me to shame as I still remember the cough, take and bake PIZZA, cough, I took a dear friend when she had her first baby 4 years ago. Because nothing says congrats like cold pepperoni! (Great job, Kristin!)
Anyway, one of the dishes we’ve really loved so far is this Chicken and Wild Rice Casserole from my sister-in-law Kerry. Hearty, comforting, and freezer friendly, this casserole is perfect to deliver to a new mom, freeze > thaw > bake for a busy weeknight (especially now that school is starting – eek!) or just enjoy whenever!
Kerry’s son has dairy allergies so the version she made us was dairy-free and I tell you what – Ben and I had NO idea. The dairy-alternative, almond milk, is used in the homemade cream of chicken soup which ties chewy wild rice, hearty chicken, and tender veggies together in a creamy, luscious sauce. You can use regular milk or almond milk in the soup, though. Whatever you’ve got in the fridge.
While this casserole may not be a total looker, I promise it tastes delish. There’s even a handful of cashews thrown into the mix, which sounds crazy, but is a total Midwestern thing to do. Kills me! ; )
Start by cooking 1/2lb chicken breasts, then chopping them into cubes. You can use leftover chicken from another meal, saute some up, or do what I did and poach ‘em. Just place the chicken into salted, boiling water for 10-13 minutes, or until no longer pink in the center, then chop.
Meanwhile, make the homemade Cream of Chicken Soup. Pour 1-1/4 cups chicken broth into a skillet then bring to a boil.
Next combine 3/4 cups milk (again, use almond milk or cow’s milk. I only had vanilla almond milk so I used skim,) with a bevy of dried herbs and spices including salt, pepper, dried oregano, basil, and parsley, and garlic and onion powders. Whisk well to combine and break up all the flour lumps.
Slowly whisk the flour and milk mixture into the boiling chicken broth and continue to whisk until thick and bubbly, 2-3 minutes. Set aside.
Next get the veggies ready! You’ll need 1 large shallot (or 1 small onion,) 2 ribs celery, and 2 cups broccoli florets. Kerry usually adds mushrooms into her mix, but sweetly left them out for me, the mushroom hater. : )
Saute the veggies in 1 Tablespoon extra virgin olive oil until crisp tender, 4-5 minutes, then set aside.
Finally, combine the cooked chicken and veggies in a large bowl.
Add the cream of chicken soup, 1-15oz can chicken broth,
and 1/2 cup wild rice blend.
Use any kind of wild rice mix you like – just look for one that cooks in 30-35 minutes.
Last thing is 1/4 cup cashews. Like I said – sounds a little bizarre, but they are so good in here! Soft and creamy, yum. : )
Stir everything together then pour into an 8×8 baking dish and cover tightly with foil.
Bake for 1 hour, or until the rice is tender, then let rest for 10-15 minutes before digging in!
Chicken and Wild Rice Casserole
Serves 4
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 1 large shallot, chopped (or 1 small onion)
- 2 ribs celery, chopped
- 2 cups broccoli florets
- salt & pepper
- 1/2lb chicken, cooked and cubed
- 15oz can chicken broth
- 1/2 cup wild rice blend (look for rice with 30-35 minute cooking time)
- 1/4 cup cashew halves
- 1 recipe Cream of Chicken Soup
- For the Cream of Chicken Soup:
- 1-1/4 cups chicken broth
- 3/4 cup milk (I used skim – could use almond to make dairy free)
- 6 Tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried basil
Directions:
Preheat oven to 350 degrees.
For the Cream of Chicken Soup: Add chicken broth to a medium-sized skillet then bring to a boil. Meanwhile combine milk, flour, and seasonings in a bowl then whisk well to combine and break up any lumps. Turn heat down to medium then slowly pour in milk mixture while whisking vigorously to avoid lumps. Whisk until thickened and smooth, 2-3 minutes. Pour into a large bowl then set aside.
Heat olive oil in another medium-sized skillet then add shallot, celery, and broccoli. Season with salt and pepper then saute until crisp tender, 4-5 minutes. Add to bowl with cream of chicken soup. Add cooked chicken, chicken broth, wild rice, and cashew halves to the bowl then stir to combine and pour into an 8×8 baking dish. Cover tightly with foil then bake for 1 hour or until rice is tender. Let cool and thicken for 10-15 minutes before eating.
To freeze/cook from frozen: Prepare casserole completely including covering with foil then freeze unbaked. Thaw casserole in fridge overnight then place in cold oven, set temperature to 350 degrees and then bake as directed.
You will love this soulful casserole. Fill it with all the produce you have in the fridge, too. Carrots, mushrooms, and even green beans would make great additions to bump up the veggie value!