Creamy Chicken and Wild Rice Casserole

Equipment

• Saucepan
• Skillet
• Oven

Ingredients

• 1¼ tsp. kosher salt, divided
• 1 (6-oz.) pkg. uncooked wild rice
• 3 Tbsp. butter
• ⅓ cup all-purpose flour
• 1 cup milk
• 2½ cups chicken broth
• 1½ tsp. dry mustard
• ¾ tsp. freshly ground black pepper, divided
• 2 Tbsp. olive oil, divided
• ½ cup finely chopped country ham or bacon
• 1 medium-size yellow onion, chopped (about 1 cup)
• 1 large carrot, finely chopped (about ¾ cup)
• 1 (8-oz.) pkg. assorted fresh mushrooms, chopped
• 3 garlic cloves, finely chopped
• 2 Tbsp. dry sherry or white wine
• 4 boneless, skinless chicken breasts (about 1¼ lb.)

Instructions

1. 1Bring 4 cups of water and 1/2 teaspoon of the kosher salt to a boil in a medium saucepan over high heat. Stir in the wild rice and let the water return to a boil. Reduce the heat to medium, cover the pan, and cook for 30 minutes. Cooking the rice partially before baking ensures it won't be crunchy in the final dish.
2. 2Melt the butter in a separate heavy saucepan over low heat. Whisk in the flour until smooth and cook for 1 minute while stirring constantly. Cooking the flour briefly removes its raw taste. Gradually whisk in the milk, chicken broth, and dry mustard. Turn the heat up to medium and continue whisking for 3 to 4 minutes until the sauce becomes thick and bubbly. Stir in 1/4 teaspoon each of the salt and black pepper.
3. 3Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. Add the chopped ham or bacon and cook for about 6 minutes until it starts to brown. Stir in the chopped onion, carrot, and mushrooms, cooking for another 6 minutes until the onion softens. Add the minced garlic and cook for 1 minute. Pour in the dry sherry or white wine and stir constantly for 1 minute until the liquid evaporates. Transfer this mixture to a bowl and set it aside.
4. 4Preheat your oven to 375°F. Season the chicken breasts with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the remaining 1 tablespoon of olive oil into the empty skillet. Sear the chicken for about 8 minutes, turning once, until both sides are browned. Take the skillet off the heat and move the chicken to a clean plate.
5. 5Drain any excess water from the cooked wild rice. Combine the drained rice, the reserved ham and vegetable mixture, and the thickened cream sauce directly in the skillet. Arrange the browned chicken breasts evenly on top of the rice mixture.
6. 6Bake the skillet in the preheated oven for about 30 minutes until the edges are bubbling and the chicken is fully cooked. Let the casserole rest for 10 minutes before serving. Resting allows the sauce to thicken slightly as it cools.

Recipe Details