Wild Chicken Rice Bake (Print Version)
# Ingredients:
→ Chicken, Veggies, and Rice
01 -
1 ½ pounds of chicken thighs or breasts, cut into small chunks
02 -
1 ½ cups of wild rice mix, cooked following package instructions
03 -
¼ teaspoon paprika, plus salt and black pepper to taste
04 -
2 tablespoons butter, split into two portions
05 -
2 tablespoons olive oil, divided
06 -
1 diced yellow onion
07 -
3 chopped carrots
08 -
3 stalks of celery, chopped small
09 -
8 ounces of sliced cremini or baby bella mushrooms
10 -
6 minced garlic cloves
→ Sauce Ingredients
11 -
2 cups reduced-sodium chicken broth
12 -
1 tablespoon of cornstarch
13 -
1 tablespoon olive oil
14 -
⅓ cup all-purpose flour
15 -
2 cups of milk
16 -
2 tablespoons butter
17 -
1 ½ teaspoons of Dijon mustard
18 -
1 tablespoon Worcestershire sauce
19 -
2 teaspoons chicken bouillon powder
20 -
½ teaspoon salt, dried thyme, and black pepper
21 -
1 teaspoon each of dried parsley and basil
22 -
2 cups of shredded sharp cheddar cheese, divided
23 -
½ cup of freshly grated Parmesan cheese
→ Crunchy Topping
24 -
¾ cup panko crumbs
25 -
1 tablespoon butter
26 -
1 tablespoon of olive oil
# Instructions:
01 -
Heat your oven to 350°F and grease a 9x13 pan.
02 -
Dry off the chicken pieces and toss them in paprika, salt, and pepper.
03 -
In a large pot over medium heat, warm up some olive oil. Brown the chicken until no longer pink, but don’t cook it fully. Set aside in a bowl.
04 -
Throw the celery, carrots, and onions into the pot and cook them until soft. Add minced garlic last, stirring for about half a minute. Move it all to the chicken bowl.
05 -
Add both butter and olive oil to the pot. Cook the mushroom slices until they’re a golden brown. Add to the same bowl as the chicken mixture.
06 -
Whisk the broth and cornstarch in a small container. Melt butter with oil in your pot, then sprinkle in the flour. Stir and cook for 2 minutes. Slowly mix in the broth and milk. Once thickened, toss in salt, spices, and seasonings. Take off the heat and mix in Parmesan and 1 cup cheddar.
07 -
Add the rice and chicken-veggie mix into the creamy sauce, stirring gently. Pour into your greased pan and top with the rest of the cheddar.
08 -
Toast breadcrumbs in butter and oil until golden in color. Scatter over baking dish.
09 -
Cover the dish and bake for about 30 to 35 minutes, or until melted and bubbly.
# Notes:
01 -
Swap in 3 cups of rotisserie chicken if you like.
02 -
Store covered in fridge for 1-2 days before cooking.
03 -
Can freeze for up to 3 months!
04 -
Choose a rice blend, not pure wild rice.