Chicken & Wild Rice Skillet Casserole
With Uncle Ben's Wild Rice, a Ritz cracker topping, and a creamy sour cream & Parmesan cheese sauce, this is delicious comfort food!
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Servings: 6 people
Ingredients
- 3 boneless, skinless chicken breasts, boiled and chopped
- 6 oz box flavored wild rice (I use Uncle Ben's Long Grain & Wild Rice Original Recipe.)
- 5 tablespoon butter
- 2 C chopped broccolini florets
- 1 C shredded carrots
- 1 medium yellow onion, diced
- ½ C diced celery
- ½ teaspoon minced garlic
- ¼ C flour
- 16 oz chicken broth
- 8 oz sour cream
- ½ C shaved parmesan
- ½ teaspoon salt
- ¼ tsp ground black pepper
Topping
- 36 round butter crackers, crushed
- 2 tablespoon butter, melted
- parsley, optional garnish
Instructions
- Preheat oven to 350° Fahrenheit
- Prepare rice according to instructions. Boil chicken. While rice and chicken are cooking, chop onion, celery and broccoli.
- In a 10-12 in. cast iron skillet over medium heat, melt butter. Add onion, carrots, celery, broccoli and garlic. Saute just until onion is translucent. Stir in flour to absorb butter and coat vegetables. Add broth. Stir until sauce is smooth. Add sour cream and stir until blended. Add Parmesan cheese. Stir until melted and well blended. Add salt & pepper.
- Add chopped chicken to skillet. Mix well. Fold in rice. Top with crushed crackers. Drizzle 2 tablespoon melted butter over crackers. Bake at 350 for 20 minutes or until topping is golden brown and edges are bubbly.