A simple, comforting casserole filled with diced rotisserie chicken.
Directions for: Smoky Chicken, Broccoli Rabe and Wild Rice Casserole
Ingredients
3 Tbsp unsalted butter
1 cup medium-diced onion (about 1 medium onion)
cup medium-diced celery (about 2 stalks)
cup all-purpose flour
2 cups chicken stock
2 cups creme fraiche
2 Tbsp sherry vinegar
1 Tbsp roasted garlic paste
1 Tbsp soy sauce
Meat from 1 large roasted or rotisserie chicken, diced
3 cups cooked wild rice (not puffed open)
2 cups chopped broccoli rabe
1 Tbsp rosemary leaves, chopped
tsp liquid smoke
- tsp red pepper flakes
8 oz Swiss cheese, grated
cup sliced almonds
Directions
1. Preheat the oven to 375F.
2. Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.
3. Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.
See more: Casserole, Chicken, Cheese, Nuts, Poultry, Rice/Grain, Vegetables