Chicken-and-WIld Rice Skillet Casserole

Name: Chicken-and-WIld Rice Skillet Casserole
Ingredients: 1 ¼ tsp. kosher salt, divided; 1 (6-oz.) container uncooked wild rice; 3 Tbsp. butter; ⅓ cup all-purpose flour; 1 cup milk; 2 ½ cups chicken broth; 1 ½ tsp. dry mustard; ¾ tsp. freshly ground black pepper, divided; ½ cup finely chopped country ham or bacon; 2 Tbsp. olive oil, divided; 1 cup chopped yellow onion; 1 large carrot, finely chopped; 8 oz. assorted fresh mushrooms, chopped; 3 garlic cloves, finely chopped; 2 Tbsp. dry sherry or white wine; 4 skinned and boned chicken breasts (about 1 ¼ lb.); Garnishes: fresh flat-leaf parsley, sliced almonds

6 steps

Updated at: Thu, 17 Aug 2023 04:05:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories668.3 kcal (33%)

Total Fat27.5 g (39%)

Carbs53.9 g (21%)

Sugars8.7 g (10%)

Protein50.7 g (101%)

Sodium1674.9 mg (84%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ¼ tspkosher salt

divided

1 x 6 ozwild rice

container, uncooked

3 Tbspbutter

⅓ cupall-purpose flour

1 cupmilk

2 ½ cupschicken broth

1 ½ tspdry mustard

¾ tspblack pepper

freshly ground, divided

½ cupcountry ham

finely chopped, or bacon

2 Tbspolive oil

divided

1 cupyellow onion

chopped

1carrot

large, finely chopped

8 ozfresh mushrooms

fresh flat-leaf parsley

almonds

sliced

Instructions

Step 1

Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt saucepan over high. Stir in rice, and return a boil. Reduce heat to medium; cover and cook 30 minutes.

Step 2

Meanwhile, melt 3 Tbsp. butter in a heavy saucepan over low; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 cup milk, 2 ½ cups chicken broth, and dry mustard. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in ¼ tsp. each kosher salt and black pepper.

Step 3

Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high, stirring occasionally, 6 minutes or until beginning to brown. Stir in onions and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add 2 Tbsp. sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.

Step 4

Preheat oven to 375°. Sprinkle chicken with remaining ½ 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.

Step 5

Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.

Step 6

Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.