Chicken Wild Rice Casserole

Ingredients:

For the Chicken and Vegetables:

• 1.5 cups cooked wild rice
• 1.5 lbs chicken breasts, chopped into large bite-sized pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 6 cloves garlic, minced
• 8 ounces baby Bella or cremini mushrooms, sliced

For the Cream Sauce:

• 2 cups low-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/3 cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups freshly grated sharp cheddar cheese
• 1/2 cup freshly grated Parmesan cheese

For the Panko Topping (Optional):

• 3/4 cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions:

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Cook Chicken: Season chicken with salt, pepper, and paprika. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and cook until browned. Remove from pan and set aside.
3. Sauté Vegetables: In the same pot, melt butter and add onion, celery, carrots, and garlic. Sauté until softened. Add mushrooms and cook until browned.
4. Make Cream Sauce: Whisk together chicken broth and cornstarch. In the same pot, melt butter and oil, then whisk in flour. Gradually whisk in the broth mixture, milk, bouillon, Dijon, Worcestershire sauce, parsley, basil, salt, and pepper. Bring to a simmer and cook until thickened. Stir in cheddar and Parmesan cheese until melted.
5. Assemble Casserole: Combine cooked chicken, vegetables, and wild rice with the cream sauce. Transfer to the prepared baking dish.
6. Optional Panko Topping: Melt butter and oil in a skillet. Add panko and cook until golden brown. Sprinkle over the casserole.
7. Bake: Cover the casserole and bake for 30-35 minutes, or until bubbly and heated through.

Enjoy your hearty and delicious chicken and wild rice casserole!