A savory blend of chicken, wild rice, vegetables, and creamy cheese baked to golden perfection.
# Components:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.2 lbs), cut into bite-size pieces
→ Rice
02 - 1 cup uncooked wild rice blend (180 g)
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 2 medium carrots, sliced
06 - 2 cloves garlic, minced
07 - 1 cup sliced mushrooms (150 g)
08 - 1 cup frozen peas (150 g)
→ Dairy & Broth
09 - 1 1/2 cups low-sodium chicken broth (360 ml)
10 - 1 cup milk (240 ml)
11 - 1/2 cup heavy cream or sour cream (120 ml)
12 - 1 cup shredded Swiss or Gruyère cheese (100 g)
→ Pantry & Spices
13 - 2 tbsp olive oil
14 - 1 tsp dried thyme
15 - 1/2 tsp dried rosemary
16 - 1/2 tsp black pepper
17 - 1/2 tsp salt (or to taste)
→ Topping
18 - 1/2 cup breadcrumbs or gluten-free crumbs (35 g)
19 - 2 tbsp melted butter
# Method:
01 - Set the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Warm olive oil in a large skillet over medium heat. Sauté onion, celery, carrots, and mushrooms for 5 to 6 minutes until softened. Add garlic and cook for another minute.
03 - Add chicken pieces to the skillet. Cook and stir for 3 to 4 minutes until lightly browned but not fully cooked.
04 - Stir in wild rice, thyme, rosemary, salt, and pepper. Remove skillet from heat.
05 - In a large bowl, whisk together chicken broth, milk, and heavy cream or sour cream until smooth.
06 - Add the sautéed chicken-vegetable mixture and frozen peas into the creamy broth. Stir until combined.
07 - Pour the mixture into the prepared baking dish. Evenly sprinkle shredded cheese over the top.
08 - Combine breadcrumbs with melted butter in a small bowl. Sprinkle the mixture evenly over the cheese layer.
09 - Cover the baking dish tightly with foil and bake for 50 minutes.
10 - Remove foil and bake for an additional 20 minutes until the top is golden and rice is tender.
11 - Allow to stand for 10 minutes before serving to set.
