I stumbled across this recipe and found it very unique. I had never seen a casserole made with wild rice or spinach so I wanted to give it a try. I had some leftover wild rice from another dish and thought this was the perfect time to use up those leftovers. This casserole had several layers of flavor and its richness was pleasing. I wouldn't normally prepare a casserole for dinner guests, but this dish would be perfect for company. I would suggest preparing the casserole in one large baking dish and then serving it in individual ramekins. The dark color of the wild rice is a perfect contrast to the creamy sauce and the bright green spinach.
Chicken and Wild Rice Casserole w/ Spinach and Shiitakes
Adapted from Cottage Living
- 4 tablespoons butter, divided
- 1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
- 2 garlic cloves, minced
- 10 oz of sliced cremini mushrooms
- 4 oz of shiitake mushrooms, stems discarded and caps sliced
- 1 (5-ounce) packages prewashed spinach, coarsely chopped
- 3 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces Gruyère, shredded (2 cups)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 cups hot cooked wild rice
- 3 cups skinned rotisserie chicken meat, shredded
1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened.
Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened.
Add half of spinach, and cook, stirring constantly, until spinach begins to wilt.
Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth.
Whisk in salt and pepper. Add spinach mixture, rice, and chicken;
transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Remove foil during the last 15 minutes of cooking to allow the cheese to brown.
Let stand 5 minutes before serving.