Chicken and Wild Rice Casserole

Ingredients

• 1 ½ cups wild rice
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, diced
• 2 cups mushrooms, sliced
• ¼ cup white wine
• 1 cup chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of salted water to a boil. Add wild rice, reduce heat to low, and simmer for 45 minutes until tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add chicken and cook until lightly browned, about 5 minutes more. Add mushrooms, wine, broth, and thyme. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
4. In a separate saucepan, melt butter over medium heat. Add flour and stir to combine. Cook for 1 minute, then slowly add milk, stirring constantly. Cook until the sauce has thickened, about 5 minutes. Add the cheese and stir to combine.
5. In a large bowl, combine cooked wild rice, chicken mixture, and cheese sauce. Pour into a greased 9x13-inch baking dish. Bake for 30 minutes, or until the top is golden brown.

Interesting Facts

• Wild rice is native to North America, and is a popular grain in many Native American cultures.
• Casseroles are a great way to use up leftovers, so feel free to experiment with different ingredients.
• This dish is a great make-ahead meal, as it can be prepared ahead of time and refrigerated until ready to bake.