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Wild Rice Chicken
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Brief Description
Rotisserie chicken with wild rice, broccoli and seasonings baked into a delicious casserole.
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Main Ingredient
wild rice
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Category: Main Dish
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Cuisine: Southern
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Prep Time: 70 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 23, 2021
Number of Servings:
Ingredients:
- 1 - rotisserie chicken deboned, reserve juice
- 2 boxes - Uncle Ben's Long Grain and Wild Rice
- 1 cups - celery chopped
- 1 - small onion chopped
- 2 cups - to 3 cups chopped fresh broccoli microwave for about 3 minutes
- - dry sherry
- - chicken broth
- 1 cups - heavy cream
- - butter
- - salt and pepper
- - Herbs de Provence
Directions:
Cook the rice. (I use my 3 cup rice cooker and I add 1 can chicken broth, about ½ cup of sherry and then water to the line, but if you don’t have one just use the chicken broth, ½ cup of sherry and then water to reach the mount of liquid it calls for on the box).
Cut deboned chicken into bite size pieces. Microwave the chopped broccoli and set aside.
Sauté the celery and onions in about 2 or 3 tablespoons of butter. After a few minutes add salt, pepper, and about a tablespoon or so of the Herbs de Provence and stir it around. Cook until onions and celery just start to look just barely translucent.
Add the reserved juice (it might have congealed but it will warm up and mix right in) from the chicken bag. Add about one half to ¾ cups of sherry and the cream and stir it to blend.
Turn off the heat and add the rice, chicken, and broccoli and mix it up. Dump it into a 9x13 baking pan.
If you are cooking this right away, bake it at 350°F for about 20-30 minutes.
You can make this up to a day ahead and store it in the fridge. If you do that take it out of the fridge about a half an hour before you are going to cook it and then bake it at 350° for about 45 minutes to an hour or until hot in the middle.
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