Creamy Chicken Wild Rice Casserole (Print Version)

# Ingredients:

→ Chicken, Rice and Veggies

01 - 1½ cups wild rice blend, uncooked
02 - 1½ pounds chicken breasts or thighs, chopped
03 - ¼ teaspoon each salt, pepper, paprika
04 - 2 tablespoons olive oil, divided
05 - 2 tablespoons unsalted butter, divided
06 - 1 yellow onion, diced
07 - 3 stalks celery, chopped
08 - 3 carrots, chopped
09 - 6 cloves garlic, minced
10 - 8 ounces baby bella mushrooms, sliced

→ Cream Sauce

11 - 2 cups low sodium chicken broth
12 - 1 tablespoon cornstarch
13 - 2 tablespoons unsalted butter
14 - 1 tablespoon olive oil
15 - ⅓ cup flour
16 - 2 cups milk
17 - 2 teaspoons chicken bouillon
18 - 1½ teaspoons Dijon mustard
19 - 1½ teaspoons Worcestershire sauce
20 - 1 teaspoon each dried parsley, dried basil
21 - ½ teaspoon each dried thyme, salt, pepper
22 - 2 cups sharp cheddar cheese, divided
23 - ½ cup Parmesan cheese

→ Panko Topping

24 - ¾ cup panko breadcrumbs
25 - 1 tablespoon butter
26 - 1 tablespoon olive oil

# Instructions:

01 - Preheat oven to 350°F. Spray 9x13 baking dish. Cook wild rice according to package directions.
02 - Season chopped chicken with salt, pepper, paprika. Sear in oil until opaque.
03 - Sauté onions, carrots, celery until tender. Add garlic briefly. Cook mushrooms separately until golden.
04 - Make roux with butter, oil, flour. Add broth/cornstarch mixture, milk, seasonings. Simmer until thickened. Stir in cheeses.
05 - Combine sauce with chicken, vegetables, and cooked rice. Transfer to baking dish. Top with remaining cheese.
06 - Brown panko in butter and oil. Sprinkle over casserole.
07 - Cover and bake 30-35 minutes until hot and bubbly.

# Notes:

01 - Can be made ahead and frozen
02 - Use wild rice blend, not pure wild rice
03 - Can substitute rotisserie chicken

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