1/2 c. wild rice
1/2 c. white or brown rice
4 c. boiling chicken stock
1 medium onion, chopped
3 garlic cloves, finely diced
3 stalks celery, chopped
4 tbsp. butter
1/2 rotisserie chicken, pulled or chopped into bite-size pieces
8 oz can mushroom stems & pieces
2 cans cream of chicken soup
1/2 tsp. salt
1/2 tsp. garlic salt
1 tsp. fresh cracked pepper
Preheat oven to 325.
Combine rices in a mixing bowl. In a medium sauce pan, bring 3 cups of the chicken stock to a boil, leaving one cup for the hotdish. Pour the heated stock over the rices and let steep for 15 minutes.
While the rice is steeping, melt the butter over medium heat in a large dutch oven.* Sauté the chopped onion, chopped celery, and diced garlic for 5-6 minutes or just until the onions and celery start to soften. Toss in the chicken, and cook for another minute or two until the meat is thoroughly heated. Stir in the contents from the can of mushrooms (including the liquid), the cream of mushroom soup, the remaining 1 cup of chicken stock, and the seasonings. Finally, drain the rices before combining them with the mixture.
Cover and bake for 90 minutes. Serve immediately.
* If you don’t have a large dutch often, sauté the meat and vegetables in a large sauté pan before combining all of the ingredients in a large casserole dish.
Traditional Ground Beef Variation:
Replace the rotisserie chicken with 1.5 pounds of ground beef, browning it amid the onions, celery, and garlic after they’ve been sautéed.
Note: The flavors develop best if prepared the night before and refrigerated until it’s time to bake.
CJC
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