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Chicken and Wild Rice Hotdish


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  • 1/2 cup wild rice
  • Sea Salt
  • 1 bay leaf
  • 6 tbsp butter
  • 2 leeks, diced
  • 3 stalks celery, diced
  • Freshly ground pepper
  • 3 tbsp flour
  • 1 1/2 cups milk
  • 2/3 cup heavy cream
  • 3/4 cup chicken stock
  • 3/4 tsp dried thyme
  • 1/4 tsp grated nutmeg
  • 2 cups roughly chopped cooked chicken
  • 4 oz grated cheddar cheese
  • 2 cups coursly ground buttery crackers
  • 2 tbsp evoo


Cooking time 85mins


Step 1

Cook rice according to directions with the bay leaf.
Meanwhile, preheat oven to 375.
Heat the butter in a large high-sided skillet over medium heat.
Add the leeks and celery and season with salt and pepper.
Cook until tender (10 minutes).
Add the flour to the vegetables and stir until well combined.
Pour in the milk and bring to a simmer, whisking to prevent lumps.
Add the cream, chicken stock, thyme, nutmeg, salt and pepper.
Simmer over low heat until floury taste dissipates (5 minutes)
Add the cooked, chicken, rice (minus bay leaf) and half of the cheese, heating until cheese melt.
Put the crushed crackers in a heavy plastic bag and add pepper and olive oil.
Shake to combine and set aside.
Grease a 9x13 pan and pour chicken mixture into it.
Top with remaining cheese and bake for 25 minutes.
Pull the dish from the oven, sprinkle the crackers on top and bake until crackers turn golden brown, 15-20 more minutes.

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