There’s nothing more Minnesotan than combining chicken and local wild rice in a hot dish —erm, “casserole” for you non-Midwestern folk. This is another tasty recipe I found ages ago and altered. It’s also great for freezing and grabbing on your way out the door on hectic mornings.
What You’ll Need
- cooked wild rice (make with 1/2 cup uncooked)
- 2lbs chicken breasts
- 2 Tbsp olive oil
- 2 leeks, chopped
- 2 large zucchinis, chopped (or mushrooms if you are a fun guy… get it?)
- 1 cup dry sherry (not cooking sherry — the good stuff. Makes all the difference)
- 1/4 cup flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese (or a little more, amiright?)
- 1/2 cup sour cream
- 1/3 cup parsley, chopped
- 1/2 tsp salt
- 1 tsp ground pepper
- 2 cups frozen French-cut green beans
- 3/4 cup sliced almonds
What to Do
1. Prepare the wild rice. I always do a big pot ahead of time and freeze 1 cup per Ziploc baggy.
2. Boil chicken. Let cool on cutting board. Then cut into bite-sized pieces.
3. In a tall skillet, heat oil and cook leeks over medium heat until they start to brown.
4. Add zucchini (or mushrooms), stirring occasionally until extra liquid is gone.
5. Add sherry (and sip a little, you know, for Science!). Cook on high until liquid is gone.
6. Sprinkle in flour and stir until veggies are coated.
7. Add milk and bring to a simmer, cooking for one minute while stirring.
8. Add parmesan, sour cream, parsley, salt, and pepper. Remove from heat.
9. Preheat oven to 350°F. Spray 9 x 13 casserole dish.
10. Spread wild rice in the casserole dish first. Then add chicken. Next add green beans. Then pour sauce over the top and spread evenly. Lastly, sprinkle with almonds.
11. Bake until almonds are golden brown, about 30-35 minutes.
12. Cool for 5-10 min before serving.