Chicken and Wild Rice Casserole
Chicken and wild rice is added to a homemade creamy sauce full of celery, green onions, thyme, nutmeg and cheese. This comforting casserole is topped with buttery Ritz crackers and baked until golden.
Ingredients
- 3/4 cup wild rice
- 1 bay leaf
- 2 sleeves Ritz crackers, coarsely crushed
- 2 tablespoons olive oil
- 6 tablespoons butter
- 2 bunches green onions, diced
- 3 stalks celery, diced
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked chicken, shredded or chopped
- 1 1/2 cups shredded gruyere, fontina, or sharp cheddar
Instructions
- Cook wild rice according to package directions with the addition of a bay leaf. Once done, discard bay leaf and set rice aside until ready to use.
- Toss crushed Ritz crackers with olive oil and set aside until ready to use.
- Preheat oven to 350° F. Prepare a 9x13 baking dish with cooking spray or a thin layer of softened butter.
- To a large skillet, add butter over medium-high heat. Once melted add green onions and celery then cook until softened.
- Sprinkle flour over vegetables then stir to combine well. Continue cooking for 1-2 minutes. Slowly whisk in half and half then chicken broth. Add thyme, nutmeg, salt and pepper.
- Continue cooking and stirring until thickened, about 3-5 minutes. Add half of the shredded cheese, chicken and cooked wild rice. Stir to combine well. Pour into prepared baking dish. Top with remaining cheese.
- Place in oven and bake for 20 minutes. Remove from oven and sprinkle Ritz crackers evenly over casserole. Return to oven and bake for 15 more minutes or until golden brown.
Notes
- Additional vegetables that can be added are sliced fresh mushrooms and/or diced carrots.
- Chicken can be replaced with turkey.
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