Chicken Wild Rice Casserole

By cooksalot

Time to prepare: 45 minutes to prepare Serves: 6

Ingredients

• Optional:
• 2 cups wild rice, cooked
• 1 pound boneless, skinless chicken breast, cubed
• 2 carrots, peeled and diced
• 1/2 yellow onion, finely chopped
• 5 cloves garlic, minced
• 1 cup frozen green peas
• 1 cup half-and-half
• 1/2 cup parmesan cheese, grated, plus more for garnish
• 1/3 cup low-sodium chicken broth
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground pepper, to taste
• 1/2 cup parmesan cheese, grated
• 1/2 cup seasoned breadcrumbs
• 3 tablespoons butter, melted

Preparation

Step 1

Preheat oven to 350º F.
Heat olive oil in a large pan or skillet over medium-high heat and sauté onions and carrots until softened. 6-8 minutes.
Add garlic and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper.
Add cubed chicken to skillet, season generously with salt and pepper, thyme, sage and rosemary, and cook on all sides until browned.
Mix in frozen peas (they can be frozen or thawed; if frozen, allow a little extra time in pan to thaw) and cooked wild rice, then stir in half-and-half, chicken broth and parmesan cheese.
Bring to a boil then reduce to a simmer and let thicken 5 minutes. Taste and adjust seasoning, if necessary.
Optional: transfer mixture to a 9x13-inch baking dish.
In a small bowl, whisk together grated parmesan cheese and seasoned breadcrumbs. Stir in melted butter, then top baking dish with mixture.
Place baking dish in oven and bake for 5-10 minutes, or until topping is golden brown.
Remove from oven and serve hot