Creamy Chicken and Wild Rice Casserole
This recipe was adapted from the Food Network show Cooking For Real (link: http://www.foodnetwork.com/recipes/sunny-anderson/creamy-baked-chicken-and-wild-rice-casserole-recipe/index.html). I caught the episode while working out on the elliptical last weekend (odd I know), and given my love for gruyere, wild rice and unexpected uses of fruit, I was all over it.
One little problem---per serving, it had greater that 1000 calories and you don't even want to know how much fat- 2 1/2 cups of cream will do that. So I decided to lighten up, and shaved off half the calories. It was really tasty; granted I've never tried the full fat original, but I don't think I'll need to.
How I cut the calories/fat:
Substituted evaporated milk for cream
Cut the butter
Decreased the cheese by 25% (gruyere is so flavorful it wasn't missed)
Trimmed the rice amount
Lightened Creamy Chicken and Wild Rice Casserole
3 Tbsp butter
6 oz gruyere cheese
2 1/2 cup(s) evaporated milk - given how much liquid I ended up with this likely can be cut to 1 1/2 cups or you can reduce the volume longer
1 cup(s) uncooked wild rice
12 oz Boneless Skinless Chicken Breasts
1 bay leaf
1 sprig of thyme
2 tsp salt
1/2 pound fresh mushroom(s)
5 cup(s) water
2 Tbsp rosemary
1 small onion(s)
1/2 tsp ground cinnamon
1 tsp black pepper
6 Tbsp unpacked brown sugar
1 cup(s) cranberries
1/4 cup(s) seasoned bread crumbs
Preheat the oven to 375 degrees F. Spray a 9 by 13-inch casserole dish.
In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
In a small pot, over medium heat, add 1.5 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 1.5 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the evaporated milk and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Drain rice of any excess liquid and reserve. Add the rice and chicken to the pot and stir to combine; add reserved rice from water if more liquid needed. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.
NOTE: I actually baked it without the topping and added it after taking it out of the oven just prior to serving which worked well. Going into the stove mine was rather soupy but had firmed up nicely after baking. Alternative I suspect you could top it and broil for a few minutes to crisp the top.
No picture---It is a bit blah looking (no color really except the cranberries) but very tasty.
One little problem---per serving, it had greater that 1000 calories and you don't even want to know how much fat- 2 1/2 cups of cream will do that. So I decided to lighten up, and shaved off half the calories. It was really tasty; granted I've never tried the full fat original, but I don't think I'll need to.
How I cut the calories/fat:
Substituted evaporated milk for cream
Cut the butter
Decreased the cheese by 25% (gruyere is so flavorful it wasn't missed)
Trimmed the rice amount
Lightened Creamy Chicken and Wild Rice Casserole
3 Tbsp butter
6 oz gruyere cheese
2 1/2 cup(s) evaporated milk - given how much liquid I ended up with this likely can be cut to 1 1/2 cups or you can reduce the volume longer
1 cup(s) uncooked wild rice
12 oz Boneless Skinless Chicken Breasts
1 bay leaf
1 sprig of thyme
2 tsp salt
1/2 pound fresh mushroom(s)
5 cup(s) water
2 Tbsp rosemary
1 small onion(s)
1/2 tsp ground cinnamon
1 tsp black pepper
6 Tbsp unpacked brown sugar
1 cup(s) cranberries
1/4 cup(s) seasoned bread crumbs
Preheat the oven to 375 degrees F. Spray a 9 by 13-inch casserole dish.
In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.
Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.
In a small pot, over medium heat, add 1.5 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. In a large straight-sided saute pan over medium-high heat, melt 1.5 tablespoons butter. Add the mushrooms, onions, and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the evaporated milk and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Drain rice of any excess liquid and reserve. Add the rice and chicken to the pot and stir to combine; add reserved rice from water if more liquid needed. Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.
NOTE: I actually baked it without the topping and added it after taking it out of the oven just prior to serving which worked well. Going into the stove mine was rather soupy but had firmed up nicely after baking. Alternative I suspect you could top it and broil for a few minutes to crisp the top.
No picture---It is a bit blah looking (no color really except the cranberries) but very tasty.