Chicken Mushroom & Wild Rice Casserole

By Jaymers

Ingredients

• 6 tbsp unsalted butter
• 1 C diced onions
• 1 C diced carrots
• 3 celery ribs, sliced into 1" pieces
• 8 oz shiitake mushrooms, halved
• 1/2 C flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp fresh thyme leaves, chopped
• 2 C chicken stock or low sodium chicken broth
• 1/2 C half & half
• 1 C grated Parmigiano-Reggiano cheese *divided*
• 2 C asparagus, cut into 1 1/2" pieces, blanched
• 1 C cooked wild rice
• 1 1/2 C cooked brown rice
• 1 lb boneless skinless chicken breast, cooked and cut into 1 1/2" pieces

Preparation

Step 1

1. Pre-heat oven to 350

2. Melt butter over medium heat. Add the onions and carrots and sauté until the onions are soft, about 5 minutes. Add the celery and mushrooms and continue to sauté for 3 to 5 minutes.

3. In a small bowl, combine the flour, salt, pepper and thyme. Add the flour mixture to the cooking vegetables. Cook one minute, stirring the entire time.

4. Pour in the stock or broth as well as half and half. Bring the sauce to a boil and continue to stir until the sauce thickens. Stir in 1/2 C Parmigiano-Reggiano cheese.

5. Transfer the mixture to a baking dish. Fold in the asparagus, wild rice, brown rice and chicken. Sprinkle the top of the casserole with the remaining Parmigiano-Reggiano cheese.

6. Cover the baking dish and place the casserole in the oven. Bake for 15 to 20 minutes or until the sauce is bubbly.

7. Remove the cover and bake for an additional 5 to 10 minutes or until the top of the casserole is light golden.

8. Allow the casserole to set for 5 to 7 minutes before serving.