Wild Rice, Chicken, Broccoli Casserole
Total time: 60 minutes
This is a classic, mid-western US, casserole or hot dish. Normally made with Cream of Mushroom Soup... I have made some slight modifications. With leftover wild rice it goes together quickly - you just have to make the sauce.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 1/2 - 2 cups cooked wild rice
- 1/2 large head broccoli
- 1/4 cup almond flakes or slivered, chopped
- Mushroom Sauce:
- 4oz (120gr) mushrooms
- 2 tsp olive oil
- 2 cups (16oz, 480ml) chicken stock
- 1 tsp dried thyme
- 1/2 cup ( 4oz, 120gr) Greek yogurt
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
Instructions:
- Mushroom Sauce:
- Roughly chop mushrooms.
Sauté in oil, in medium skillet, until tender and starting to brown.
- Add chicken stock, thyme and bring to a simmer.
- Dissolve cornstarch in water and stir into chicken stock, stirring until thickened.
- Remove from heat and stir in yogurt. Set aside until needed.
- To assemble:
- Cut the chicken breasts into 4 pieces.
- Cut the broccoli into florets with some stem.
- Spread the rice out in a baking dish just large enough to hold everything (I used a 9 X 11, 22cm X 27cm).
- Arrange the chicken and broccoli on top, pressing them into the rice.
- Spoon the Mushroom Sauce on top, cover with a lid or foil and bake, 400F (200C) for 40 minutes.
- Uncover, sprinkle with almonds and bake for 10 minutes longer. Serve.