One Pan Chicken and Wild Rice Casserole

INGREDIENTS

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 sweet onion, chopped
• kosher salt and pepper
• 2 cloves garlic, minced or grated
• 6 ounces cremini mushrooms
• 2 ounces wild mushrooms
• 1 Honeycrisp apple, thinly sliced
• 2 tablespoons fresh chopped thyme, plus more for serving
• 2 1/2 cups low sodium chicken broth
• 1/2 cup white wine or more chicken broth
• 2 cups wild rice
• 1/2-1 pounds boneless skinless chicken breasts, cut into bite size pieces
• 2 cups baby spinach
• 1 1/2 cups shredded Gruyère cheese

INSTRUCTIONS

1. 1. Preheat the oven to 400 degrees F. 

   2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer. 

   3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach. 

   4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!

ps. having leftovers of this dish for dinner tonight, because comfort is totally needed right now.

source:https://www.halfbakedharvest.com/one-pan-autumn-chicken-and-wild-rice-casserole/

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