Target: 6 × 4 inches · landscape

Chicken, Broccoli, and Wild Rice Casserole

75 min · 6 servings

Ingredients

□ 1 1/2 cups uncooked wild-rice blend

□ 2 1/2 cups water

□ 2 tsp kosher salt, divided

□ 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

□ 1/2 tsp freshly ground black pepper

□ 3 tbsp olive oil, divided

□ 12 oz broccoli florets, cut into bite-size pieces

□ 8 oz cremini mushrooms, sliced

□ 1 medium yellow onion, finely chopped

□ 3 garlic cloves, minced

□ 1 tsp dried thyme

□ 3 tbsp all-purpose flour

□ 2 cups low-sodium chicken stock

□ 1 1/2 cups whole milk

□ 1 tsp Dijon mustard

□ 1 cup finely grated Parmesan cheese, divided

□ 3/4 cup panko breadcrumbs

□ 2 tbsp unsalted butter, melted

□ 2 tbsp chopped fresh flat-leaf parsley

1. Simmer rice 35 minutes until tender and distinct. Heat oven to 400 F; oil a 9-by-13-inch dish and season chicken.

2. Brown chicken 5 minutes; remove. Steam broccoli with 2 tbsp water for 2 minutes until crisp-tender; remove.

3. Brown mushrooms. Cook onion, garlic, and thyme; add flour, then whisk in stock and milk and simmer until thick.

4. Stir in Dijon and Parmesan; fold in rice, chicken, broccoli, and parsley. Transfer and add Parmesan-panko topping.

5. Bake uncovered 20 minutes until golden, bubbling, and 165 F. Rest 5 minutes before serving.

Cook’s note: Fold gently and avoid compacting the dish so the rice stays distinct.