Ingredients: |
Ingredients: 1 pound chicken
1 cup uncooked wild rice
10 cups chicken broth
1/2 cup (1 stick) butter
4 heads broccoli, cut into small florets
1 package (8 ounces) white mushrooms, finely chopped
1 1/2 cups cauliflower, finely chopped
1 medium onion, finely diced
2 whole carrots, peeled and finely diced
4 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, more to taste
1 teaspoon black pepper
1 cup Panko bread crumbs
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Directions: |
Directions:1. Grill the chicken.
2. Start cooking your wild rice in chicken broth according to directions on the package.
3. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1 1/2 to 2 minutes. Immediately drain and plunge it into a bowl of ice water to stop the cooking process. Remove from the ice water and set aside.
4. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter Add all of your vegetables and cook them, stirring frequently for about 7-8 minutes. When they start to soften and turn a bit brown, they are done.
5. Sprinkle the flour on the vegetables and stir to incorporate. Then cook for about a minute. Pour in the remaining 5 cups of broth and chicken and stir to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed..
6. Add the cooked rice to the bottom of a 9 x 13 baking dish, then layer on the broccoli. Using a ladle, scoop out the chicken/vegetable/broth mixture and spoon it evenly all over the top. Combine with the rest of the sauce, totally covering the surface with vegetables.
7. Melt the remaining 2 tablespoons of butter, combine in separate bowl with the Panko bread crumbs. Toss the mixture together to coat the bread crumbs in butter, then sprinkle the bread crumbs all over the top.
8. If freezing, can be frozen for up to 2 months. Thaw completely in the fridge overnight.
9. If not freezing or after it is completely thawed, cover with foil and bake the casserole at 375 degrees for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Optional: Sprinkle with parsley after you remove it from the oven. |
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