Cook wild rice according to package directions using chicken broth. Drain and set aside.
Season chicken with salt and pepper. Cut into bite-sized pieces and brown in a large skillet over medium-high heat. Remove chicken from skillet and set aside.
In the same skillet, melt butter. Whisk in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Season with salt and pepper.
Add onion and mushrooms to the sauce and cook until softened, about 5-7 minutes.
Stir in cooked wild rice, chicken, and peas. Mix well.
Pour mixture into a 9x13 inch baking dish.
Sprinkle with crushed potato chips.
Bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 cup170 gWild rice
3 cups710 mLChicken broth
11 mediumOnion-chopped
8 oz225 gSliced mushrooms
1 cup140 gFrozen peas
1/4 cup60 mLButter
1/4 cup30 gAll-purpose flour
2 cups475 mLMilk
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1 cup100 gCrushed potato chips
Equipment
Large skillet
9x13 inch baking dish
Saucepan
Instructions
Cook wild rice according to package directions using chicken broth. Drain and set aside.
Season chicken with salt and pepper. Cut into bite-sized pieces and brown in a large skillet over medium-high heat. Remove chicken from skillet and set aside.
In the same skillet, melt butter. Whisk in flour and cook for 1-2 minutes to create a roux.
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Season with salt and pepper.
Add onion and mushrooms to the sauce and cook until softened, about 5-7 minutes.
Stir in cooked wild rice, chicken, and peas. Mix well.
Pour mixture into a 9x13 inch baking dish.
Sprinkle with crushed potato chips.
Bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
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