I don't make enough casseroles. I should, because they're always so good. It's everything you like to eat in one bite. This Chicken and Wild Rice Casserole was no exception.
1 c. wild rice
2 c. water
4 chicken drumsticks
4 TBS. coconut oil
1 large carrot
1 small shallot
3-4 crimini mushrooms
2 cloves garlic
4 TBS. flour
1/4 c. milk
3/4 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. (scant) sharp cheddar cheese
First, get the rice cooking. If you do not have a rice cooker, I highly recommend investing in one. They aren't very expensive at all, and they make cooking rice a breeze. It's a necessity in my kitchen. If you're using a rice cooker, use 2 cups of water for 1 cup of wild rice. If you make your rice a different way, check out How to Cook Wild Rice.
Get the chicken cooking as well. Some people boil it, but I bake it. I've never boiled chicken in my life, and I'm not going to ruin my streak now! Bake at 350° F for 40 minutes, then set aside to cool. Oh, and just use whatever chicken parts you have on hand. If you have chicken breasts, use two breasts in place of four drumsticks.
Once the chicken has cooled enough to touch, shred it with your hands. Mix it in a large bowl with the cooked rice.
Chop the carrot, shallot, mushrooms, and garlic. Use whatever vegetables you like or can get in season!
Sauté the vegetables in coconut oil over medium heat.
Once the vegetables are tender, add the flour to make a roux. Add more coconut oil if necessary. Then, pour in the milk and chicken broth. Add in the salt and pepper as needed. Stir slowly until it thickens up. By the way, you just made Cream of ________ Soup (in this case, Vegetable)!
Pour the Cream of Vegetable Soup into the bowl with the chicken and rice. Then, dump the whole thing into a baking dish.
Top with shredded sharp cheddar cheese. I never thought I'd say this, but go easy on the cheese. I used between 1/4 and 1/2 cup. This isn't supposed to be a gooey, cheesy, greasy dish. You just want a light layer to get the cheesy flavor we all love.
Bake the casserole in a 350° F oven for 20 minutes.
Serve it while it's hot.
Enjoy! I did.
Printable: Chicken and Wild Rice Casserole