As I prepare for PSL season, there are certain flavors and food that I just associate with fall. You’re probably expecting me to say cinnamon or pumpkin. Nope. Growing up in Canada, when the weather starts to get really cold, I got used to cooking hearty food full of spices to keep myself warm as I trudged through the snow.
Although I’ve moved to the South, the cravings are still there. This wild rice and chicken casserole is full of protein and incredibly delicious. Inspired by Half Baked Harvest, this mix of wild rice and chicken is positively Autumnal.
I love that it serves six people – it ensures that we (my husband and I) have leftover lunches the next day. The casserole reheats really well! If you’ve got some picky eaters at home, this recipe can also serve as a great base. You can add whatever you want: spinach, peppers, or substitute the wild rice for brown or white rice. Just note that since white rice cooks much faster than brown or wild rice, you will need to reduce the amount of chicken broth by ¾ cup.
Happy cooking!
Ingredients
Serves 6
3 tablespoons canola oil
1/2 white onion, chopped
salt and pepper
½ teaspoon cayenne pepper
2 cloves garlic, minced or grated
1 1/2 cups wild mushrooms
2 sprigs fresh chopped thyme, plus more to garnish
3 cups low sodium chicken broth
2 cups wild rice
3 boneless skinless chicken breasts, cut into bite size pieces
1 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 400 degrees F.
2. In a cast iron skillet, heat the canola oil over medium heat. Saute the onion and cook until the onions are translucent. Add in salt, pepper and cayenne pepper. Toss in the thyme, garlic and mushrooms and cook until the mushrooms release their juices.
3. Add the wild rice to the skillet and toast for 1-2 minutes. Pour in chicken broth and bring to a boil. Add in the chicken pieces and simmer for 45 minutes until the rice has absorbed the broth.
4. Sprinkle the mozzarella on top and cover the skillet with aluminum foil. Bake in the preheated oven for 10 minutes until cheese has melted. Garnish with extra thyme sprigs before serving.
RELATED: Ritika on the Rock:Creamy Caramel Iced Coffee
casserole