Chicken-and-Wild Rice Skillet Casserole

Chicken-and-Wild Rice Skillet Casserole
Chicken-and-Wild Rice Skillet Casserole

PREP TIME

55

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

PREP TIME

55

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/4

    tsp. kosher salt, divided

  • 1

    (6-oz.) container uncooked wild rice

  • 3

    Tbsp. butter

  • 1/3

    cup all-purpose-flour

  • 1

    cup milk

  • 2 1/2

    cups chicken broth

  • 1

    Tbsp. spicy brown mustard

  • 3/4

    tsp. freshly ground black pepper, divided

  • 1/2

    cup finely chopped country ham or bacon

  • 2

    Tbsp. olive oil, divided

  • 1

    cup chopped yellow onion

  • 1

    large carrot, finely chopped

  • 8

    oz. assorted fresh mushrooms, chopped

  • 3

    garlic cloves, finely chopped

  • 2

    Tbsp. dry sherry or white wine

  • 1/4

    cup chopped flat-leaf parsley

  • 4

    skinned and boned chicken breast (about 1 1/4 lb.)

Directions

1. Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes. 2. Meanwhile, melt butter in a heavy sauce pan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and nest 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp. each kosher salt and black pepper. 3. Cook ham (or bacon) in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet. 4. Preheat oven to 375. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate. 5. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture. 6. Bake at 375 for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.

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