Cheesy Chicken And Rice Bake

Name: Cheesy Chicken and Rice Bake (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Olive oil; 1 tsp Thyme-freshly chopped; 1/2 tsp Rosemary-freshly chopped; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken stock; 1 cup Heavy cream; 1 cup Gruyère cheese-shredded; 1/4 tsp Nutmeg-ground; 1 cup Wild rice blend; 3 cups Chicken stock; 1 cup Asparagus-chopped; 1/2 cup Shallots-minced; 2 tbsp Fresh parsley-chopped

⏱1h 30m

👥6

🔥600 cal

Medium

🍽️French

An elegant and flavorful chicken and rice bake featuring wild rice, a creamy Gruyère sauce, and fresh herbs. This version is perfect for a special occasion.

1.5 lbs Boneless skinless chicken breasts

1 tbsp Olive oil

1 tsp Thyme-freshly chopped

1/2 tsp Rosemary-freshly chopped

1/4 cup Butter

See all 15 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥600 cal

Medium

🍽️French

An elegant and flavorful chicken and rice bake featuring wild rice, a creamy Gruyère sauce, and fresh herbs. This version is perfect for a special occasion.

#gourmet #special occasion #elegant dinner

Instructions

Preheat oven to 375°F (190°C).
Cook Wild rice blend according to package directions using Chicken stock. Set aside.
Season Chicken with thyme, rosemary, salt, and pepper.
Heat Olive oil in a skillet over medium-high heat. Sear Chicken until golden brown on both sides. Remove from skillet and set aside.
In the same skillet, sauté Shallots until softened, about 3 minutes. Add Asparagus and cook for another 2 minutes.
Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute to create a roux.
Gradually whisk in Chicken stock until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Gruyère cheese, and Nutmeg. Cook until cheese is melted and sauce is smooth.
In a 9x13 inch baking dish, layer cooked Wild rice, Chicken, and Sauce. Stir in sautéed vegetables.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh parsley before serving.

Ingredients

1.5 lbs 680 g Boneless skinless chicken breasts
1 tbsp 15 mL Olive oil
1 tsp 5 mL Thyme-freshly chopped
1/2 tsp 2.5 mL Rosemary-freshly chopped
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
3 cups 720 mL Chicken stock
1 cup 240 mL Heavy cream
1 cup 113 g Gruyère cheese-shredded
1/4 tsp 1.25 mL Nutmeg-ground
1 cup 195 g Wild rice blend
3 cups 720 mL Chicken stock
1 cup 140 g Asparagus-chopped
1/2 cup 70 g Shallots-minced
2 tbsp 30 mL Fresh parsley-chopped

Equipment

9x13 inch baking dish
Large pot
Skillet
Saucepan

Instructions

Preheat oven to 375°F (190°C).
Cook Wild rice blend according to package directions using Chicken stock. Set aside.
Season Chicken with thyme, rosemary, salt, and pepper.
Heat Olive oil in a skillet over medium-high heat. Sear Chicken until golden brown on both sides. Remove from skillet and set aside.
In the same skillet, sauté Shallots until softened, about 3 minutes. Add Asparagus and cook for another 2 minutes.
Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1 minute to create a roux.
Gradually whisk in Chicken stock until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in Heavy cream, Gruyère cheese, and Nutmeg. Cook until cheese is melted and sauce is smooth.
In a 9x13 inch baking dish, layer cooked Wild rice, Chicken, and Sauce. Stir in sautéed vegetables.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Fresh parsley before serving.

Nutrition per serving

Calories 600

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Cheesy Chicken And Rice Bake

Cheesy Chicken And Rice Bake

Ratings & Reviews

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