Chicken and Wild Rice Casserole
I saw this recipe, Creamy Chicken and Wild Rice Casserole, in the most recent in the most recent issue of Cooking Light. It looked good so I decided to make. But since Paula and I are trying to reduce the number of leftovers that we have, I cut the recipe in half. It seemed to work out. Here are the ingredients that I used to make enough of this casserole to feed the two of us (You can check the link to see the complete recipe…).
- 2 tablespoons of olive oil
- 10 ounces of rotisserie chicken, chopped
- 1 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/8 cup all-purpose flour
- 1 1/2 cups of 2% reduced-fat milk, divided
- 1/2 of a leek, sliced
- 1 carrot, chopped
- 1/2 tablespoon of dry thyme
- 4 ounces of mushrooms, sliced
- 1 tablespoon of dry parsley
- 1 tablespoon of 1/3-less-fat cream cheese, softened
- 1 1/2 cups of hot cooked wild rice
- 3 green onions, sliced
- 2 tablespoons of sliced almonds
Cook the rice so that it will be ready to go into the casserole
While the rice is cooking, heat the oil in a skillet over medium-high heat.
Add the leeks, carrots and thyme and mushrooms to the pan and cook for about 10 minutes or until browned and tender. Add the chicken to the skillet. Combine the flour and 1/2 cup milk in a bowl. Stir in the flour mixture, and the remaining 1 cup of milk along with the parsley. Cook until it starts to thicken, about 3 minutes. Stir in the cream cheese and stir until smooth. Cook for 2 more minutes or until the mixture is slightly thickened.
Remove from the heat and stir in the cooked rice and green onions. Spray a baking dish with cooking spray and transfer contents of skillet to the baking dish. Sprinkle with the sliced almonds. Bake at 350 degrees F for 20-30 minutes or until browned and bubbly. .
It was quite tasty. I made the correct decision when I divided the recipe in half as described above. It was still a little more than Paula and I could eat but it was definitely better than making the entire amount described in the recipe. I will be doing more of the same in coming weeks and likely sharing my thoughts about my efforts. In the meantime, if you want a tasty meal – and the wild rice gave it a richer flavor – go ahead and try this one.