This is scratch! No cream of soups. Delicious and comforting for a Fall evening.
3 large chicken breasts, cooked and diced to bite size
1 cube butter
1 onion, diced fine
1-2 large garlic cloves, minced
1/2 cup flour
1/2 cup white wine (optional, its not a must, but makes the difference)
3 cups chicken broth
1/2 cup heavy cream
1/2 tsp dried mustard
1/2 tsp poultry seasoning
1 T fresh parsley or 1/2 tsp dried
1/2 cup raw wild rice
1 cup raw white rice
2 cups chopped broccoli, steamed in microwave 2 mins
2 cups shredded cheddar/Jack mix or whatever cheese you like
Prepare rice according to their own packages in seperate pots. The wild rice takes about 45 mins to cook so start that ahead! When both are done, combine the two, toss. Meanwhile, cook onion in butter till soft. Add garlic 1 minute. Add flour, whisking till no lumps and cook 2-3 mins stirring. Add wine and broth, whisk till combined and add poultry seasoning, mustard and parsley. Whisk till thickened. Add cream and then remove from heat. Assemble casserole by greasing a 9x13 dish with deep sides. Layer chicken then broccoli. Add half the cheese. Layer rice, then pour sauce over the top evenly. Sprinkle with other half cheese. Bake at 350 for 30 mins till bubbly. **note: you may want to salt your rice and chicken water while cooking them for more flavor! You can also buy a wild rice blend and save a step.**
