Chicken and Wild Rice with Mushroom Casserole (Gluten Free, Diabetic Friendly)

cookswithsoul.com

Linda Caton-Sampson

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

½ yellow onion, chopped

fine sea salt and ground black pepper to taste

½ cup crimini mushrooms (optional)

2 tablespoons minced garlic (about 6 cloves)

2 tablespoons chopped fresh thyme, plus more for garnish

2 ½ cups low sodium chicken broth, divided

½ cup white cooking wine

2 cups wild rice

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (alternatively, you can use pre-cooked chicken, see notes below)

3 cups baby spinach

1 cup shredded Parmesan cheese

¼ cup soft, ripe goat cheese (optional)

Directions at cookswithsoul.com

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