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Chicken and Wild Rice Casserole

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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter
  • 2 8-ounce containers sliced baby portobello mushrooms
  • 4 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 tablespoon minced garlic
  • 6 cups cooked brown and wild rice*
  • 4 cups chopped cooked chicken
  • 1 16-ounce container sour cream
  • 1 10.75-ounce can cream of chicken soup
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons dry sherry
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Method
 

  1. Preheat oven to 350 degrees. Spray a 13x9- inch baking dish with nonstick cooking spray.
  2. In a large Dutch oven, heat butter over medium heat until butter is melted. Add mushrooms, onion, celery, and garlic; cook for 20 minutes, stirring occasionally.
  3. In a large bowl, combine rice, chicken, vegetable mixture, sour cream, soup, thyme, rosemary, sherry, garlic powder, salt, and pepper, stirring to combine well. Spoon rice mixture into prepared pan.
  4. Bake for 40 to 45 minutes, until hot and bubbly. As an optional topping, combine 1 cup panko, 2 tablespoons olive oil, and 1 tablespoon parsley flakes. Sprinkle on top during last 10 minutes of cooking time.

Notes

*For testing purposes, we used Rice Select Royal Blend Whole Grain Texmati Brown and Wild Rice.
MAKE-AHEAD: Lightly grease a 3-quart freezer-safe baking dish with non- stick cooking spray. Follow steps 2 and 3. Cover dish with heavy-duty aluminum foil, and freeze.
Reheating Instructions: Preheat oven to 300°. Bake, still covered in foil, for 2 hours. Increase oven temperature to 350°, remove foil, and bake for 45 to 55 minutes or until hot and bubbly.
Adapted from Southern Lady, September 2014