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Chicken, Mushroom and Wild Rice Casserole


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  • 4 T olive oil, plus more for the dish
  • 1 1/2 cups wild rice blend (such as Lundberg)
  • 1 large onion, chopped
  • 1 # white or cremini mushrooms, sliced
  • 2 large cloves garlic, finely choppped
  • 2 T fresh thyme
  • 1 9 to 10 oz bag spinach, thick stems discarded
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 T flour
  • 3 cups 2% milk
  • 8 oz Gruyere, grated (2 cups1/4 tsp cayenne papper
  • Salt and pepper
  • 1 3 to 3 1/2 lb. rotisserie chicken
  • Toasted sliced almonds for serving



Step 1

1. Heat oven to 375. Oil a 3 qt. or 9x13 casserole dish. Cook the rice according to package directions

2. Heat 2 T oil in large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 min. Add the mushrooms and cook, tossing occasionally, until tender, 5 to 6 min. Stir in the garlic and thyme and cook for 1 min. Transfer to a large bowl and toss with the spinach and parsley.

3.Wipe or the skillet and heat the remaining 2 T oil over med. heat. Sprinkle the flour over the top and cook, stirring for 1 min. Gradually whisk in the mil, Simmer, whisking often, until thickened, 4 to 5 min. Remove from the heat and add the cheese, cayenne, 3/4 tsp salt and 1/4 tsp. pepper; stir until the cheese melts and the sauce is just smooth.

4. Shred the chicken, discareding the skin and bones. Add the chicken and rice to the cheese mixture and toss to coat. Fold in the spinach mixture, Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 min. Let stand for 5 min. Sprinkle with the almonds before serving

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