Wild Rice Chicken Bake (Print Version)

# Ingredients:

→ Rice, Veggies, and Chicken

01 - Cook 1½ cups wild rice blend by following package instructions.
02 - Chop 1½ pounds of chicken breast or thighs into small pieces.
03 - Mix ¼ teaspoon each of salt, paprika, and pepper.
04 - Use 2 spoons of olive oil, split in half.
05 - Divide 2 tablespoons of butter into two parts.
06 - Dice 1 yellow onion into small chunks.
07 - Slice 3 celery sticks into pieces.
08 - Chop 3 carrots into smaller sizes.
09 - Mince 6 garlic cloves until fine.
10 - Slice 8 ounces of cremini or baby bella mushrooms.

→ Sauce Base

11 - Pour in 2 cups of low-sodium chicken broth.
12 - Mix 1 spoon of cornstarch to thicken.
13 - Melt 2 tablespoons of unsalted butter.
14 - Add 1 tablespoon of olive oil.
15 - Stir in ⅓ cup of flour.
16 - Incorporate 2 cups of milk.
17 - Mix in 2 teaspoons of chicken bouillon.
18 - Use 1½ teaspoons of Dijon mustard.
19 - Add 1½ teaspoons of Worcestershire sauce.
20 - Sprinkle 1 teaspoon each of dried basil and parsley.
21 - Season with ½ teaspoon each of thyme, salt, and pepper.
22 - Grate and divide 2 cups of sharp cheddar cheese into portions.
23 - Include ½ cup of fresh Parmesan cheese, grated.

→ Crunchy Panko Topping

24 - Take ¾ cup panko breadcrumbs.
25 - Use 1 tablespoon butter for toasting.
26 - Drizzle 1 tablespoon of olive oil for crispiness.

# Instructions:

01 - Set the oven to 350°F, and lightly spray a 9x13 dish.
02 - Dry the chicken with a paper towel, and toss it in paprika, salt, and pepper.
03 - Warm olive oil in a big pot. Cook chicken until lightly browned but not finished. Move it to another bowl.
04 - Throw the onions, celery, and carrots into the pot. Stir until soft. Add garlic for half a minute, then move the mix to the chicken bowl.
05 - Add butter and some oil to the pan. Sauté mushrooms until slightly golden. Put them with the chicken mix.
06 - Whisk chicken broth with cornstarch. Heat butter and oil in the pot, then mix in flour for a couple of minutes. Slowly add broth mixture and milk, stirring often. Add all seasonings, let it thicken, and finally stir in 1 cup cheddar and Parmesan until melted.
07 - Mix the cooked rice and chicken veggie mixture into the sauce. Pour the mixture into the prepared dish, and top it with the leftover cheddar cheese.
08 - Toast some panko crumbs with butter and oil in a skillet until the crumbs are golden. Sprinkle them on top of the dish.
09 - Bake the dish, covered, for 30–35 minutes until it's hot and bubbly.

# Notes:

01 - Swap chicken for 3 cups of rotisserie chicken (shredded).
02 - Best made 2 days ahead, if needed.
03 - Keeps in the freezer for up to 3 months.
04 - Stick to wild rice blends, not fully wild rice.

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