CHICKEN WILD RICE CASSEROLE #EASYRECIPES #CHICKEN
First of all: Minnesota. You should presumably come. In case you're consistently going to value a chilly blanketed winter wonderland and skillet o-integrity of chicken and wild rice, December just before Christmas is the time. I'll wrench up the warmth in our little house to a decent warm 75 degrees like the never-endingly cool vitality squandering individual that I am, and you can come sit on my love seat, cuddle with my preferred used-to-be-white Pottery Barn cover, smell the wild rice cooking endlessly in the stove, and tune in to the snapping chimney.
Goodness snap. We don't have a chimney. I am a chimney edge inhabitant and along these lines this is the most miserable thing ever about our lovable house settled into the cool, solidified place that is known for the Minnesota tundra. It's essentially a wrongdoing to live here and not have a chimney. Possibly in some future house we'll have a chimney to comfortable up to, yet at this moment, it's simply us and the new ice chest.
Pause, the FRIDGE! Houston, we have a cooler. There are working kitchen machines in the house other than a blender and a toaster without precedent for months, and I have been delayed on informing you regarding it since I ate all that turkey some time prior and it just… I don't know. It simply made me delayed at life. Excuse?
INGREDIENTS:
- 1 onion
- 5 carrots
- 5 stalks celery
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb. chicken breasts, cut into small pieces
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 2 cups milk
- 3–4 cups cubed bread (dry, sturdy, or day old bread works best)
INSTRUCTIONS:
- Preheat the oven to 350 degrees. Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes.
- When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute. Add the milk slowly, whisking to form a thick, creamy sauce.
- If you want the topping, melt the remaining six tablespoons butter and toss with the bread cubes. (I’ve also made it without the topping and it’s still delicious).
- When the rice is done, remove foil, add raw chicken and creamy sauce, and stir to combine. Arrange the bread in a layer on top. Turn the heat up to 450 and bake uncovered for another 20-30 minutes until chicken is no longer pink and the bread cubes are golden brown. Top with salt, pepper, and/or parsley for a pop of green color.
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