Creamy Chicken-and-Wild Rice Casserole

Photo by Jeannie K.

PREP TIME

35

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

PREP TIME

35

minutes

TOTAL TIME

70

minutes

SERVINGS

8

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1 1/2

    pounds skinless, boneless chicken breasts

  • 2

    teaspoons kosher salt, divided

  • 1

    teaspoon black pepper, divided

  • Cooking spray

  • 1/4

    cup all-purpose flour

  • 5

    cups 2% reduced-fat milk, divided

  • 1 1/2

    cups sliced leeks

  • 1

    cup chopped carrots

  • 1/2

    cup chopped celery

  • 1

    tablespoon fresh thyme leaves, chopped

  • 2

    (8-oz.) pkg. presliced cremini mushrooms

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 1

    ounce 1/3-less-fat cream cheese, softened

  • 3

    cups hot cooked wild rice

  • 3

    green onions, sliced

  • 1/2

    cup sliced almonds

Directions

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop. Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly. How-To FREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months. THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed. REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.

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