Thursday, October 22, 2015

Chicken carrot and wild rice casserole:

I must have a little bit of a crush on creamy, chicken, wild rice dishes... my favorite soup is creamy chicken and wild rice :)




Chicken, carrot, and wild rice casserole:


Is there anything more homey and fall than a casserole?! All the warm and cozy feels 

Adapted from T.D. Willey's recipe:


3 c. stock of your choice ( i use chicken stock)
1.5 tsp. ground nutmeg
1.5 c. chopped carrots
1/4 tsp cayenne pepper
2 c. cooked, chopped chicken
3/4 heavy cream ( whatever milk you prefer)
1 c. wild rice uncooked
3/4 c milk
2 tbls. butter
3 tbls. flour ( i use whole wheat)
1 c. sliced green onion
salt & pep 


Preheat oven to 375*. Lightly coat 2 qt baking dish with spray. bring stock to a boil in a med soup pot, add carrots, reduce to simmer. Cook, uncovered until carrots very tender ( 10-12 min). Drain carrots, reserving stock. Allow carrots to cool at least 5 min, transfer to blender or food processor, add cream and process until smooth. 

Scald Milk* in a small pan (do not boil).
Melt butter in a med pot over low heat, stir in flour, cook for 2 min, gradually whisk in milk, then reserved stock. Add carrot puree, nutmeg and cayenne to taste. Increase heat, bring mixture to a boil add rice. 

Cover, reduce heat to low and cook for 12 min.  
Remove pot from heat. Stir in scallions & cooked chicken, season with salt and pep.

Pour into prepared baking dish

Bake 30+ min

Casserole will be finished when solid and browned.

ENJOY!!!!! Get ready for warm cozy comfort. Don't feel bad if this doesn't last long or you don't have leftovers... ( heart eyed emoji)






*How to scald milk:
 To scald milk, you use a heavy bottomed pan or double boiler and bring the temperature of the milk to 85-100°C (185-212°F). At sea level, the milk should just start showing small bubbles and releasing steam at the lower end of this temperature range.





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