Ingredients
The following ingredients have 4 Servings
- 1 tablespoon vegetable or canola oil, or, better yet, ghee
- 16 oz thickly sliced mushrooms
- 1/2 cup butter
- 1 small onion, chopped
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- freshly ground black pepper, about 1/2 teaspoon or so
- 1 rotisserie chicken, meat shredded and the rest discarded (or leftover chicken, about 4 cups or so)
- 4 cups cooked wild rice
- 1/2 cup sliced almonds
- 1/4 cup chopped fresh parsley
Instruction
- Preheat oven to 350F.
- Preheat a large skillet over high heat. Add ghee or oil, once heated, add mushrooms. Cook mushrooms, stirring occasionally, until all liquid has been released then evaporated and mushrooms are lightly browned. Remove from pan and set aside.
- Reduce heat to medium and return skillet to heat. Add butter and, once melted, add chopped onions. Cook for 2-3 minutes or until onions are softened and slightly opaque. Sprinkle flour over onions and stir until incorporated. Cook flour mixture another 2-3 minutes until thick and starting to deepen in color.
- Whisk in chicken broth slowly until mixture is smooth. Simmer for 2-3 minutes, stir in cream and remove from heat. Add salt and pepper.
- Stir in chicken, mushrooms and wild rice. Pour into a greased 13x9 baking dish. Sprinkle sliced almonds to top of casserole. Bake for 20-30 minutes or until hot and bubbly and almonds are toasted. Remove from oven, sprinkle with parsley and serve.
