Chicken, Leek and Wild Rice Casserole

By • October 31, 2016 0 Comments

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Chicken, Leek and Wild Rice Casserole


Author Notes: If you happen to have any leftover roasted chicken or wild rice hanging around in your fridge, this is the way to use them. And even if you don't, it's worth making some just to make this casserole happen. It's pure comfort food. Sarah | Wisconsin from Scratch

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Serves about 6

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large leek, white and light green part only, chopped
  • 8 ounces cremini mushrooms, roughly chopped
  • 2 celery stalks, chopped
  • 1 teaspoon fresh thyme (or ½ tsp dried thyme)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 1/2 cups cooked wild rice
  • 1 1/2 cups roasted chicken, chopped
  • 1 1/2 tablespoons butter, melted
  • 1 cup oyster crackers, crushed
  • Tabasco or other hot sauce for serving
  1. Preheat oven to 350 degrees.
  2. Heat butter and olive oil in a large pan over medium heat. Once hot, and butter is melted, add the leeks, mushrooms, celery, thyme, salt, and pepper. Cook until vegetables are soft and fragrant, about 5-7 minutes.
  3. Sprinkle flour over the vegetables, then continue to cook, stirring, so that the flour coats the vegetables. Once veggies are coated, cook for about 1 minute, then add the milk and chicken broth. Bring to a boil, then reduce heat to low and simmer until sauce thickens slightly, about 5 minutes.
  4. Stir in the cheese and sour cream until well combined. Once cheese is melted in, stir in the cooked wild rice and chicken. Season to taste with additional salt and pepper if desired.
  5. Pour 1 ½ Tbsp melted butter into a small bowl. Add the crushed oyster crackers and mix together.
  6. Pour wild rice mixture into a medium sized (1.5 quart) baking dish or casserole dish. Top evenly with the crushed cracker mixture. Place in the oven and bake at 350 until topping is golden brown and filling is hot and bubbling, about 25-30 minutes. Cool slightly, then serve with a generous splash of hot sauce.

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