Creamy Chicken-and-Wild Rice Casserole

By jeknudson

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

Details

Servings 8
Preparation time 35mins
Cooking time 70mins

Preparation

Step 1

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.