Classic Chicken and Wild Rice Hotdish

• 份量: 8 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 55 minutes

食材

¼ cup wild rice, rinsed (see tip below)

1 ¼ cups water

Salt

1 dried bay leaf

6 tablespoons salted butter

2 ½ cups diced leek (white and light green portions), well rinsed

1 ½ cups chopped celery

Ground black pepper

3 tablespoons all-purpose flour

1 ½ cups whole milk

⅔ cup whipping cream

¾ cup low-sodium chicken stock

¾ teaspoon dried thyme, crushed, or 1 1/2 teaspoons snipped fresh thyme

¼ teaspoon freshly grated nutmeg

2 cups roughly chopped cooked chicken

1 ½ cups grated aged Gouda or aged cheddar cheese, divided

2 cups coarsely crushed buttery crackers, such as Ritz® or Club® (about 2 sleeves)

2 tablespoons extra-virgin olive oil

步驟

In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to boiling. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)

Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.

Sprinkle flour over vegetables in pan; stir until well combined. Add milk and bring mixture to a simmer, whisking to prevent any lumps. Add the cream, stock, thyme, nutmeg, and salt and pepper to taste. Simmer over low heat about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf ) and half of the cheese, stirring until cheese melts.

Pour the mixture into a buttered 3-quart baking dish. Top with remaining cheese. Bake at 375° for 25 minutes.

Meanwhile, put the crushed crackers, olive oil and a 1/4 teaspoon pepper in a heavy plastic bag; shake to combine. Sprinkle the cracker mixture evenly over the chicken mixture, and bake for 25 minutes more, until crackers are dark brown and center is bubbly.

營養

• 卡路里: 456 kcal
• 總脂肪: 32 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 0 g
• 膽固醇: 102 mg
• 鈉: 465 mg
• 總碳水化合物: 25 g
• 總糖: 6 g
• 蛋白質: 19 g