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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Serves 4
1 1/4 teaspoons kosher salt
1 (6-oz.) container uncooked wild
3 tablespoons butter
1/3 cup all-purpose flour
1 cup milk
2 1/2 cups chicken broth
1 1/2 teaspoons dry
3/4 teaspoon freshly ground black pepper
1/2 cup finely chopped country ham or
2 tablespoons olive oil, divided
1 cup chopped yellow
1 large carrot, finely
8 ounces assorted fresh mushrooms, chopped
3 garlic cloves, finely
2 tablespoons dry sherry or white
4 skinned and boned chicken breasts (about 1 1/4 lb) or coarsely chopped cooked turkey
Garnishes: fresh flat-leaf parsley, sliced almonds
1. Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp. each kosher salt and black pepper.
3. Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
4. Preheat oven to 375. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
5. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture. Bake for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.
Notes:
*I substitute the wild rice for Uncle Bens Wild Rice Mix, cooked as directed on package.
**I substitute cooked turkey cut into cubes and stir all the ingredients together and place in a casserole dish.
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Chicken-and-Wild Rice Skillet Casserole
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Serves 4
1 1/4 teaspoons kosher salt
1 (6-oz.) container uncooked wild
3 tablespoons butter
1/3 cup all-purpose flour
1 cup milk
2 1/2 cups chicken broth
1 1/2 teaspoons dry
3/4 teaspoon freshly ground black pepper
1/2 cup finely chopped country ham or
2 tablespoons olive oil, divided
1 cup chopped yellow
1 large carrot, finely
8 ounces assorted fresh mushrooms, chopped
3 garlic cloves, finely
2 tablespoons dry sherry or white
4 skinned and boned chicken breasts (about 1 1/4 lb) or coarsely chopped cooked turkey
Garnishes: fresh flat-leaf parsley, sliced almonds
1. Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp. each kosher salt and black pepper.
3. Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
4. Preheat oven to 375. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
5. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture. Bake for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.
Notes:
*I substitute the wild rice for Uncle Bens Wild Rice Mix, cooked as directed on package.
**I substitute cooked turkey cut into cubes and stir all the ingredients together and place in a casserole dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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