Chicken Wild Rice Casserole

Ingredients

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  4 large or 288g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Mushrooms

  White, raw

  1 ¼ cup, pieces or slices or 88g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wild rice

  Raw

  1 cup or 160g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Canned chicken

  No broth

  3 cup or 615g

• Butter

  Unsalted

  8 tbsp or 114g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Salt

  Table

  1 tsp or 6g

• Poultry seasoning

  Spices

  1 tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Bread stuffing

  Bread, dry mix

  1 package (6 oz) or 170g

Directions

1. Preheat the oven to 350°F.
2. Chop the onions, carrots, and celery, and mince the garlic. Add them to a casserole dish with the wild rice and chicken broth.
3. Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
4. When the rice is almost done, melt half of the butter in a saucepan. Add flour, salt, and poultry seasoning; cook for 1 minute. Add the milk and two-thirds of the Parmesan cheese; cook and stir until thickened. Remove from heat.
5. For the breaded topping, melt the remaining butter and toss with the bread stuffing.
6. When the rice is done, remove the pan from the oven. Add the canned chicken and sauce; stir to combine. Top with the bread stuffing and sprinkle with the remaining Parmesan cheese.
7. Increase the oven temperature to 400°F. Return the pan to the oven, uncovered, and bake for 15-20 minutes.
8. Serve warm.