CHICKEN AND WILD RICE CASSEROLE

This healthy spin on a classic adds tons of earthiness with fresh mushrooms and a simple homemade sauce.

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INGREDIENTS

Large Radish

Butter, boneless skinless chicken thighs, onions, garlic, mushrooms, chicken broth, milk, oregano, and wild rice

In an oven safe skillet or Dutch oven, cook the chicken thighs for 2 to 3 minutes per side, until just browned but not cooked through.  Remove and set aside. 

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Into the same pan, add more butter and the onions. Cook until tender, then add the garlic and mushrooms.  Cook for an additional 5 minutes. 

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Add flour to the cooked mushrooms along with oregano.  Stir until coated and then whisk in the broth and milk.  Stir to prevent lumps. 

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Add the rice to the mixture, stir well, then place the chicken thighs back into the skillet with the sauce and rice.  Cover and bake for 35 to 40 minutes.

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Serve a portion of rice with a chicken thigh and a sprinkle of fresh herbs on top.  This can also be garnished with fresh grated Parmesan cheese and cracked black pepper.