Chicken and Wild Rice Skillet Casserole

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 four cups of water and half a 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.
2. 2Melt the butter in a separate heavy saucepan over low heat. Whisk in the flour until smooth and cook for one minute while stirring constantly. Gradually whisk in the milk, chicken broth, and dry mustard. Turn the heat up to medium and continue whisking for three to four minutes until the sauce becomes thick and bubbly. Stir in a quarter teaspoon each of the salt and black pepper.
3. 3Heat one 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 six minutes until it starts to brown. Stir in the chopped onion, carrot, and mushrooms, cooking for another six minutes until the onion softens. Add the minced garlic and cook for one minute. Pour in the dry sherry or white wine and stir constantly for one 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 half teaspoon of salt and half teaspoon of black pepper. Pour the remaining tablespoon of olive oil into the empty skillet. Sear the chicken for about eight 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.

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