Ingredients:

  • 2 lbs chicken thighs, boneless, skinless, cut into 1-inch cubes
  • 2 cups wild rice blend, uncooked
  • 2 cups cremini mushrooms, quartered
  • 3 large carrots, diced into small rounds
  • 2 stalks celery, finely diced
  • 1 large yellow onion, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 1/2 cups Gruyère cheese, freshly shredded
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. In a hot skillet with a splash of oil, sear the chicken thigh cubes for about 3 minutes per side until golden-brown but not fully cooked. Remove chicken from the pan.
  2. In the same skillet, sauté the mushrooms, carrots, celery, and onions until onions are translucent and mushrooms are browned.
  3. Boil the wild rice blend in salted water, reducing the package cook time by 5 minutes to ensure it remains al dente.
  4. Prepare the Mornay sauce by melting 4 tbsp butter in a saucepan, whisking in flour for 2 minutes, then slowly adding milk. Simmer until thickened and whisk in the Gruyère, thyme, and paprika.
  5. Combine the par-cooked rice, sautéed vegetables, seared chicken, and cheese sauce in a large bowl. Mix thoroughly.
  6. Spread the mixture into a 9x13 inch baking dish and allow to cool completely to prevent steam buildup.
  7. Mix panko, Parmesan, and melted butter. Sprinkle over the casserole. If freezing, wrap tightly in plastic and foil. If baking immediately, bake at 375°F for 45 minutes until bubbling and golden.