This may be my new most favorite casserole. The zucchini is not sauteed with the chicken and other vegetables because I wanted it to keep it's consistency. Wild rice adds lovely texture and the blanket of Parmigiano-Reggiano cheese on top is so tasty. I made two and froze one. Last night I baked the one from the freezer and it was delicious! (I let it defrost first.) These ingredients come together for a fabulous dinner.
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"The wild rice, fresh zucchini, sauteed chicken & vegetables
all combine for a fabulous casserole! |
INGREDIENTS
1
cup white or brown rice
1/2
cup wild rice
3
Tbs. olive oil
3-4
chicken breasts cut into 1”-1 1/2" pieces
1
1/2 cups mushrooms, sliced
1
cup onion, halved and sliced
1
cup celery, sliced
2
cups kale, ribs removed and chopped
3
garlic cloves, crushed and chopped
1
large zucchini (10”-12”) halved and sliced
1/4
cup fresh parsley, chopped
1
Tbs. oregano
2
Tbs. butter
2
Tbs. flour
2
cups heavy cream
Salt
and pepper
1
cup Parmigiano-Reggiano cheese, shredded
PREPARATION
Preheat
oven to 350 degrees F.
1.
Prepare
rice according to package directions.
Set aside.
2.
In
a large skillet, sauté chicken, mushrooms, onions and celery in olive oil until
chicken is cooked through and onions soften.
3.
Add
kale and garlic, stir and sauté for 2-3 minutes. Remove from heat.
4.
Add
zucchini, parsley, and oregano. Gently
stir to combine.
5.
In
a saucepan, melt butter over medium heat.
Add flour to melted butter and mix with wooden spoon to combine well.
6.
Slowly
pour in heavy cream, stir to remove any lumps.
Season with salt and pepper to taste; set aside.
7.
In
a large bowl gently toss together the rice and vegetable mixture to evenly
combine ingredients. Pour into glass
baking dish.
8.
Pour
cream mixture over the casserole.
9.
Top
with Parmigiano-Reggiano cheese.
10.
Cover
with aluminum foil and bake for 30 minutes.
Uncover and bake for an additional 15 minutes.
11.
Serve
and enjoy!
