I believe when a lot of people think about comfort food they think of warm soup or maybe southern cuisine if you’re from the south. This is a dish that does not have all the typical “comfort food” ingredients, however, I personally take comfort in eating it and I hope you will as well. I also believe it does a great job hiding vegetables that my younger crowd may sometimes find unappealing (great for kids). Truth be told, I think a lot of great casseroles do this!
Watch me make Wild Rice Casserole here:
A recipe for success
There are a few things that need to take place in this dish in order to make the magic happen here. It has layers that add to the whole experience. Multitasking will allow you to maximize time here. So this is how I suggest creating this Wild Rice Casserole:
Start preparing the rice: I find that wild rice typically takes a few minutes longer to prepare than other rice so start this first. You'll want to prepare your veggies next by sauteeing them in a pan; I would suggest using a large saucepan for this if you have it so you can use the exact same pan for your mushrooms and finally, the roux.
The final touches
Once the carrots and zucchini have finished, go ahead and follow the instructions for the mushrooms. You'll finish off by making a roux and then put all of the elements together before baking.
Enjoy this Wild Rice and Mushroom Casserole!
A creamy, cheesy and delicious casserole with layers of flavors. This dish has many different ingredients including mushrooms, zucchini, carrots and chicken!
1 ½ cups wild rice (mostly cooked)
1 zucchini, chopped
½ cup carrots, chopped
6 button mushrooms, sliced
1 cup chicken stock
¾ cup white cheddar cheese, shredded (or other white cheese you have on hand)
1 pound chicken
⅓ cup onion, chopped
olive oil for chicken and mushrooms
¼ cup sliced almonds, toasted
½ cup heavy cream
For the roux:
4 tablespoons butter
4 tablespoons flour
- Prepare wild rice in salted water. Cook three-quarters of the way through.
- Season chicken with salt and pepper, then cook ¾ of the way.
- Using olive oil, sauté carrots for about 5 minutes or until halfway tender. Add zucchini and cook until zucchini is halfway tender.
- Sauté onions in remaining oil for 2 minutes then add sliced mushrooms and cook until they are brown and smaller in size. Add chicken stock, simmer for 5 minutes, remove mixture from pot.
- Using the same pot, prepare the roux by melting butter then add flour, whisking until smooth. Next, add the mushroom mixture back to the pot. Add heavy cream and simmer until mixture has thickened slightly.
- Combine all ingredients plus cheese.
- Transfer mixture into baking dish, top with toasted almonds
- Bake for 30 minutes at 375 degrees
- Prep Time: 5 minutes
- Cook Time: 55