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Cheesy Chicken and Wild Rice Casserole

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By Betty Crocker Kitchens
Updated Mar 20, 2013
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This casserole dinner has it all - chicken, Progresso® broth, wild rice and mushrooms baked in a hearty meal.

Cheesy Chicken and Wild Rice Casserole

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1 package (2 3/4 oz) instant simmer-and-serve wild rice
  • 6 tablespoons butter or margarine
  • 3/4 teaspoon salt
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/2 cup sliced leek
  • 1 clove garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 4 oz Gruyère cheese, shredded (1 cup)
  • 3 cups shredded cooked chicken
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup sliced almonds, toasted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using 2 tablespoons of the butter and 1/4 teaspoon of the salt.
  • Step 
    2
    Meanwhile, in 12-inch skillet, melt remaining 1/4 cup butter over medium-high heat. Cook mushrooms, leek and garlic in butter 3 minutes, stirring occasionally, until tender. Reduce heat to medium. Stir in flour. Gradually add milk; heat to boiling. Cook 5 minutes, stirring constantly, until thickened. Remove from heat; stir in 1/2 cup of the cheese.
  • Step 
    3
    In large bowl, mix cooked rice, milk mixture, chicken, broth, pepper and remaining 1/2 teaspoon salt until blended. Spoon into baking dish. Sprinkle with almonds and remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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