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Cheesy Chicken and Wild Rice Casserole
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Prep Time:
15 minutes
Total Time:
40 minutes
"Delicious chicken and wild rice casserole, with savory Progresso® broth and mushrooms, baked to perfection."
Ingredients:
  • 1 package (2 3/4 oz) instant simmer-and-serve wild rice
  • 6 tablespoons butter or margarine
  • 3/4 teaspoon salt
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/2 cup sliced leek
  • 1 clove garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 4 oz Gruyère cheese, shredded (1 cup)
  • 3 cups shredded cooked chicken
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup sliced almonds, toasted
Instructions:
  • Preheat oven to 350°F and generously spray an 11x7-inch (2-quart) glass baking dish with cooking spray. Follow package instructions to cook the rice, incorporating 2 tablespoons of butter and 1/4 teaspoon of salt as specified.
  • In a 12-inch skillet, melt the remaining 1/4 cup of butter over medium-high heat. Sauté the mushrooms, leek, and garlic in the butter for 3 minutes until tender, stirring occasionally. Lower the heat to medium, stir in the flour, then slowly pour in the milk. Bring to a boil and cook for 5 minutes, stirring constantly until the sauce thickens. Take it off the heat and mix in 1/2 cup of the cheese.
  • Combine cooked rice, milk mixture, chicken, broth, pepper, and 1/2 teaspoon salt in a large bowl until well mixed. Transfer mixture to a baking dish. Top with almonds and 1/2 cup cheese. Bake uncovered for 20-25 minutes, or until heated through and cheese is melted.

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