Hearty wild rice, chicken, red bell pepper and shallot in a creamy sauce with a panko-almond-Parmesan topping
Prep Time30 minutesmins
Cook Time1 hourhr30 minutesmins
Servings: 7
Author: Adapted from Lunds & Byerlys Chicken Wild Rice Bake
Ingredients
1cupwild rice
4cupslow sodium chicken broth
6tablespoonsbutterdivided
1/2cupchopped shallot, chopped
1medium red bell pepper, seeded, cut into bite-size pieces
1 1/2poundchicken breasts, boneless, skinless, cut into bite-sized pieces
salt and pepper to taste
1can cream of chicken soup10.5 ounce
8ouncessour cream
1/4teaspooncrushed red pepperoptional
3/4cupsliced almondstoasted, divided
1/2cupJapanese-style panko bread crumbs
1/2cupfreshly grated Parmesan
2tablespoonsminced flat leaf parsley
Instructions
Using a strainer, rinse wild rice under running water. In a saucepan, bring wild rice and chicken broth to a boil. Reduce heat and simmer 45-55 minutes (or until cooked.) Drain any excess liquid.
In a large skillet, melt 3 tablespoons of butter over medium heat. Sauté shallots and red bell pepper for 4-5 minutes. Using a slotted spoon, transfer to a bowl.
Add chicken to the skillet; season with salt and pepper (if skillet is dry add a little more butter or olive oil.) Cook until no longer pink in the center (8-10 minutes).
Return shallot mixture to skillet; stir in soup, sour cream, crushed red pepper, and wild rice. Bring to a simmer; stir in ½ cup of almonds. Spray a 9X12 inch baking dish with nonstick cooking spray; add chicken-rice mixture.
Melt the remaining 3 tablespoons of butter, stir in panko, Parmesan, parsley, and the remaining ¼ cup of almonds. Sprinkle mixture over casserole.
Bake in 350 F oven until bubbly and topping is golden brown (25-30 minutes.)