Autumn Chicken and Wild Rice Casserole

Published on October 15, 2021

Autumn Chicken and Wild Rice Casserole

Autumn Chicken and Wild Rice Casserole

ingredients for Autumn Chicken and Wild Rice Casserole

Wild Rice Layer

Ingredients

Instructions

Put the rice in a mesh strainer and run under cold water for 1 to 2 minutes and pour into a medium sauce pan that has a tight fitting lid. Add the butter and broth. Bring to a boil, cover and cook for 50 minutes. Without disturbing the lid, remove from the heat and let sit for 10 minutes.

Chicken Layer

Ingredients

Instructions

Heat a large skillet on medium high. Add the butter and oil and tilt the pan to cover. Add the chicken pieces and sprinkle them with salt. Cook for 4 minutes, turn over and cook another 4 minutes. Set aside. When cool, transfer to cutting board, reserving the juices if there are any, and slice into bite sized pieces.

Roasted Sweet Potato and Squash Layer

Ingredients

Instructions

Place the sweet potatoes and squash on a parchment lined baking sheet and drizzle the oil over the pieces. Sprinkle with the salt and toss to coat. Bake in a 400 degree oven for 25 minutes. Set aside.

Brussel Sprouts Layer

Ingredients

Instructions

Heat a large skillet that has a lid. Add the butter or avocado oil and tilt the pan to cover. Add the Brussel sprouts and onions and sprinkle with the salt and pepper. Cook for 6 minutes, add the juices or broth, cover and cook for another 6 minutes. Remove from heat and let cool.

Mix the sage, rosemary and thyme together and stir into the cooled Brussel sprouts and onion mixture.

Assembly

Instructions

Butter or oil a 9″ by 13″ casserole. Spread half of the rice evenly on the bottom. Distribute half the chicken on top of the rice. Do the same with the Brussel sprout and onion mixture, then the sweet potato and squash mixture. Repeat. Top with the cranberries, pecans and parsley. Pour the remainder of the chicken broth over the casserole. Bake in a 350 degree oven for 20 minutes.