Creamy Chicken Wild Rice Casserole
Cozy, creamy, and packed with flavor. A one-pan dinner everyone will love!
Servings: 6
Calories: 650kcal
Ingredients
- 6 chicken thighs or breasts (skin on or off)
- 6 tablespoons salted butter
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- sea salt and black pepper
- 2 shallots, chopped
- 6 cloves garlic, chopped
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped carrots
- 2 cups dry wild rice
- 2 tablespoons fresh chopped thyme
- 1 tablespoon fresh chopped sage
- 3 1/2 cups broth
- 2 cups chopped kale or spinach
- 1/2 cup heavy cream
Instructions
- 1. Preheat the oven to 425°F.2. In a large oven-safe skillet or braiser, mix the chicken with the parsley, onion powder, rosemary, paprika, and cayenne. Season with salt and pepper. Add 3 tablespoons butter. Set over medium-high heat. Add the shallots, garlic, mushrooms, and carrots, toss and cook 5-10 minutes.3. Push the chicken and veggies to the sides of the pan. Add 3 tablespoons butter, the rice, thyme, and sage. Allow the butter and rice to become slightly toasted, about 5 minutes. Add the broth, then the kale, bring to a boil, stirring everything. Mix in the cream, and season again with salt. 3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for 20 minutes, until most of the liquid has cooked into the rice, but not all of it.4. Remove from the heat, remove the lid. Bake for 15 minutes, until rice is cooked. Serve the chicken and rice topped with fresh thyme. And enjoy!
Nutrition
Calories: 650kcal
