Chicken Rice Casserole (No Canned Soups!)

carlsbadcravings.com

Mikaela Jo Smith

subheading: CHICKEN, RICE AND VEGGIES:

1 ½ cups wild rice blend, COOKED according to package directions (measure uncooked)*

1 ½ lbs. chicken breasts or thighs, chopped into large bite size pieces

¼ tsp EACH salt, pepper, paprika

2 tablespoons olive oil, divided

2 tablespoons unsalted butter, divided

1 yellow onion, diced

3 stalks celery, chopped

3 carrots, chopped

6 cloves garlic, minced

8 ounces baby Bella/cremini mushrooms, sliced

subheading: CREAM SAUCE:

2 cups low sodium chicken broth

1 tablespoon cornstarch

2 tablespoons unsalted butter

1 tablespoons olive oil

⅓ cup flour

2 cups milk

2 teaspoons chicken bouillon (granulated, base or crushed cubes)

1 ½ teaspoons Dijon mustard

1 ½ teaspoons Worcestershire sauce

1 tsp EACH dried parsley, dried basil

½ tsp EACH dried thyme, salt, pepper

2 cups freshly grated sharp cheddar cheese, divided

½ cup freshly grated Parmesan cheese

subheading: PANKO TOPPING (OPTIONAL):

¾ cup panko breadcrumbs

1 tablespoon butter

1 tablespoon olive oil

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