|Delish served with broccoli.|
|You'll need this box of yumminess.|
|Cooked up - using only two cups of water (and you can leave out the butter...we're getting ready to use plenty of that).|
|Saute those shrooms and onions in butter|
|Add some stock and milk...you just made your very own homemade cream of mushroom soup!|
|I adore Swiss cheese.|
|And chicken breasts, of course.|
|Mix EVERYTHING together.|
It has texture from the wild rice and a bite from the Swiss cheese.
|Top with a little of the Swiss cheese that you held back just for this purpose. This is great leftover, too.|
Aren't you glad to know that.
Chicken, Wild Rice & Mushroom Casserole
4 T butter
8 oz. mushrooms, sliced (I used a combo of button and cremini mushrooms)
1 onion, diced
1 garlic clove, grated
1/2 tsp dried thyme or 1 sprig fresh thyme leaves
3/4 tsp salt
3/4 tsp pepper
1/4 cup flour
1 cup chicken stock
1 cup whole milk
2 cups cubed cooked chicken
6 oz. package Uncle Ben's Wild Rice & Long Grain Rice (cook it according to package directions except use only 2 cups of water and omit the butter)
2 cups shredded Swiss cheese, divided
Melt the butter in a large skillet. Saute the onions and mushrooms for about 10 minutes, until soft. Add the garlic. Season with thyme, salt and pepper. Stir in the flour and cook for about a minute. Slowly stir in the chicken stock and milk. Cook over medium-low heat until bubbly and thickened. Remove from heat.
Combine the cooked chicken, cooked wild rice mix, creamy mushroom and onion mixture and 1 1/2 cups of cheese. Top with the remaining 1/2 cup cheese.
Pour into a greased 3-quart casserole dish. Bake for 30 minutes in a 350 degree oven, until bubbly.