Ingredients
Scale
- 1.5 cups wild rice blend
- 2 cups cooked chicken breasts (chopped)
- 10 ounces portabella mushrooms (sliced)
- 1 cup shredded cheddar cheese
- 3/4 cup panko breadcrumbs
- 1 cup chicken stock
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Cook the wild rice in boiling water according to package instructions until slightly firm.
- Preheat the oven to 350°F (175°C).
- In a skillet, melt butter and sauté celery and onion until translucent. Add mushrooms and cook until softened.
- Stir in flour; gradually add chicken stock and milk while stirring until thickened.
- Combine the sauce with chopped chicken and cheddar cheese; season with salt and pepper.
- Mix in cooked wild rice, transfer to a greased casserole dish, and top with panko breadcrumbs mixed with melted butter.
- Bake for 35-40 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg