Ingredients

The following ingredients have 20 Servings
  • 1 medium onion
  • 5 medium carrot
  • 5 stalk celery
  • 1 1/4 cup, pieces or slices mushrooms, white
  • 3 cloves garlic
  • 1 cup wild rice, raw
  • 3 cup chicken broth, low-sodium
  • 3 cup rotisserie chicken
  • 8 tablespoon butter, unsalted
  • 4 tablespoon flour, all-purpose
  • 1 teaspoon salt
  • 1 tsp poultry seasoning
  • 2 cup milk
  • 3/4 cup Parmesan cheese
  • 3 cup bread cubes or stuffing cubes

Instruction

  • Preheat oven to 350 degrees F.
  • Chop the veggies and mince the garlic. Add to a casserole dish with wild rice and chicken broth.
  • Cover dish tightly with foil and bake for 1 hour and 15 minutes.
  • Dice the rotisserie chicken into bite-sized pieces and set aside.
  • When the rice is almost done cooking, melt 4 tablespoons of butter in a saucepan.  Add flour, salt and poultry seasoning; let cook for 1 minute. Add the milk and 1/2 cup Parmesan cheese; cook and stir until thickened.  Remove from heat.
  • If you want to make the breaded topping, melt the other 4 tablespoons of butter and toss with the bread cubes.
  • When the rice is done cooking, remove pan from the oven. Add the chicken and sauce; stir to combine.  Add the bread cubes to the top and sprinkle with the remaining Parmesan cheese.
  • Increase the oven temperature to 400 degrees F. Return pan to the oven (uncovered) and bake for 15-20 minutes.
  • Serve warm!