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Creamy Baked Chicken and Wild Rice Casserole (Sunny Anderson) Recipe

Creamy Baked Chicken and Wild Rice Casserole (Sunny Anderson) Recipe

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Creamy Baked Chicken and Wild Rice Casserole (Sunny Anderson)

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Ingredients:

Serving

6 tbsp unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme
1 bay leaf 2 tbsp salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 tbsp dark brown sugar
1 cup cranberries, fresh or frozen
2 tbsp chopped fresh rosemary leaves
1/4 cup bread crumbs
salt
5 oz button mushrooms, quartered , (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 tsp ground cinnamon
2 cups shredded gruyere cheese
freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.
In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.08 Kcal (2584 kJ)
Calories from fat	300.88 Kcal
		% Daily Value*
Total Fat	33.43g	51%
Cholesterol	138.78mg	46%
Sodium	329.53mg	14%
Potassium	353.39mg	8%
Total Carbs	56.21g	19%
Sugars	23.45g	94%
Dietary Fiber	0.99g	4%
Protein	24.1g	48%
Vitamin C	18.1mg	30%
Vitamin A	0.1mg	4%
Iron	1.8mg	10%
Calcium	341.6mg	34%

Amount Per 100 g
Calories	158.84 Kcal (665 kJ)
Calories from fat	77.45 Kcal
		% Daily Value*
Total Fat	8.61g	51%
Cholesterol	35.72mg	46%
Sodium	84.82mg	14%
Potassium	90.96mg	8%
Total Carbs	14.47g	19%
Sugars	6.04g	94%
Dietary Fiber	0.26g	4%
Protein	6.2g	48%
Vitamin C	4.7mg	30%
Iron	0.5mg	10%
Calcium	87.9mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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