Dinner

Make Ahead Chicken Wild Rice Casserole

Name: Make Ahead Chicken Wild Rice Casserole
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: Freezer
Ingredients: 1 1/2 cups wild rice, uncooked; 6 cups water; 1 1/2 lb boneless chicken breasts, cut into cubes; 2 tbsp olive oil, divided; 1 tbsp butter; 2 1/2 tsp salt, divided; 3/4 tsp pepper, divided; 1/4 cup flour; 1 1/2 cups half and half, divided; 3 1/2 cups chicken stock; 2 carrots, diced; 1 stalk celery, diced; 1 leek, sliced into half moons; 2 (8 oz) pkgs cremini mushrooms, sliced; 1 tbsp fresh thyme, minced; 1/4 cup fresh parsley, minced; 1/4 cup mascarpone cheese; 3 green onions, sliced; 1 (5 oz) can water chestnuts, sliced; 1/2 cup sliced almonds

Freezer

8 servings

porties

40 minutes

actieve tijd

1 hour 55 minutes

totale tijd

Begin met koken

Ingrediënten

1 1/2 cups wild rice, uncooked

6 cups water

1 1/2 lb boneless chicken breasts, cut into cubes

2 tbsp olive oil, divided

1 tbsp butter

2 1/2 tsp salt, divided

3/4 tsp pepper, divided

1/4 cup flour

1 1/2 cups half and half, divided

3 1/2 cups chicken stock

2 carrots, diced

1 stalk celery, diced

1 leek, sliced into half moons

2 (8 oz) pkgs cremini mushrooms, sliced

1 tbsp fresh thyme, minced

1/4 cup fresh parsley, minced

1/4 cup mascarpone cheese

3 green onions, sliced

1 (5 oz) can water chestnuts, sliced

1/2 cup sliced almonds

Instructies

Bring water to a boil over high heat in a large sauce pan.

Add wild rice, reduce heat, cover and simmer for 45 minutes, until water has been absorbed.

Preheat oven to 350 degrees.

Line a sheet pan with parchment of foil.

Spread cubed chicken out on pan and drizzle with 1 tbsp olive oil.

Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper.

Bake in preheated oven for 20 minutes.

While chicken is baking, whisk together flour and 1/2 cup half and half. Set aside.

Heat remaining 1 tbsp olive oil and butter in a large skillet over medium heat.

Add carrots, celery, leeks, mushrooms and thyme to skillet and saute for about 10-12 minutes, until vegetable are tender and mushrooms are browned.

Stir in flour mixture, remaining half and half, chicken stock and parsley.

Bring mixture to a simmer.

Stir in marscapone cheese, until melted.

Bring mixture to a bubble and cook until mixture starts to thicken, about 5 minutes.

Combine wild rice, vegetable mixture, chicken, green onions and water chestnuts in a large bowl.

Divide mixture between 2 8x8 baking dishes or 2 gallon size ziplock bags.

Before baking sprinkle casserole with almonds.

Bake at 350 for 30 minutes, until browned and bubbly.

Notities

•If making this ahead of time you can divide between two ziploc bags or two 8x8 pans tightly covered and freeze. Thaw in refrigerator before baking OR add an additional 15-20 minutes to the baking time, until casserole is heated through and bubbly.

Voedingswaarde

Portiegrootte

Calorieën

447

Totale vet

24 g

Verzadigd vet

10 g

Onverzadigd vet

13 g

Transvet

0 g

Cholesterol

114 mg

Natrium

1073 mg

Totale koolhydraten

23 g

Voedingsvezels

3 g

Totale suikers

6 g

Eiwit

35 g