creamy chicken, mushroom and wild rice casserole

How To Make creamy chicken, mushroom and wild rice casserole

• 1

  Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
• 2

  Cook the rice according to package directions.
• 3

  Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
• 4

  Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
• 5

  Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
• 6

  Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
• 7

  Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
• 8

  Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
• 9

  Fold in the spinach mushroom mixture.
• 10

  Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.
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