Jeff Mauro’s Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network

This slow-cooked casserole makes for the coziest of dinners!
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Chicken, Mushroom and Wild Rice Casserole
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 35 min
Active: 45 min
Yield: 4 servings

Ingredients

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Directions

Special equipment: kitchen twine

Preheat the oven to 350 degrees F.

Heat the broth in a medium saucepan until simmering.

Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.

Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.

Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

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Jeff Mauro’s Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Network

chicken mushroom and wild rice casserole so we got our rice it’s rinsed it’s ready to go here i got some warm stock going i got some chicken i got all the accoutrement but we started with some butter some shallot and some nice quartered mushrooms right you can use a little baby bellas the porcinis whatever white mushrooms whatever you can get i just like to keep them thick cause we’re gonna cook this a while i want them to maintain some of that integrity here that shallot got super caramelized deep rich color on the mushrooms as well that’s all developing flavors next a little bit of garlic now you want to move quickly make sure when you put your garlic in there you got your liquid near cause once that garlic cooks it’s done it’s gonna burn we don’t want that next we’re gonna deglaze with a little bit of sherry bold for the casserole hey man this midwest is not simple stuff we’re flavorful hearty people make up think of chicken marsala yep it’s halfway to it’s halfway to marsala exactly i mean this with anything is great next you take your wild rice while that’s simmering kind of toast it up in the remnants of that cherry and that shallot it’s gonna soak in there super flavorful right now wild rice takes a long time yes it does okay like 40 minutes right exactly it’s very hearty but it’s worth it the payoff i promise you it’s so good for you it’s such a different chew and earthy flavor than your normal long grain rice or basmati or anything like that so we’re gonna let that go toast up a little bit it’s sucking up all that beautiful booze now we got our warm stock and this is about five cups you need about four cups for this it’s perfect but just in case you got some evaporation one bay leaf one little sachet of fresh thyme mushroom thyme sherry go hand in hand with that shallot wonderful flavor combination we got the stock boiling here we are going to cover it okay one hour what’s the ratio what’s the ratio three to one right yeah yeah yeah like one rice to four cups of corn the absorption level is is off the charts okay so this is going in the oven for an hour thanks jeffrey i got one ready to go here bottom one please buddy you cover it in the oven right season it as well right plenty of salt which i you know neglected to do but obviously season it so heavy i think it got heavier from all the absorption and this is what it looks like when it absorbs all that beautiful stock and flavor these grains of rice kind of start splitting open you can see the whites in there we could take the bay leaf out now we don’t need to wrestle with that later now we layer the second portion which is the meat you’re not having grains without meat in the middle there’s always going to be meat on the table so we’re going to use wonderful chicken breast here and i’m going to mix a a blend of spices here some cracked pepper uh we got of course some kosher salt and some coriander yup oh i love it and this is just like a simple little spice mixture but i want to coat everything cause we’re gonna bacon this i don’t want the chicken to get lost and i also just don’t want it screaming white when we take it out of there right i want it look like it’s caked in flavor and we are gonna hit with a little olive oil okay you could spread it around nice and then we’re gonna let it rain right you could do this in a bowl and then so i’m just gonna pinch it simply but total dust all right we’re gonna flip this over do the other end right that olive oil will make it stick and then we can just hit the rest but this is the other side is our presentation side so we want to make sure that’s the prettiest this is kind of that in interior of the breast but that is all additional flavor little dried cranberries gotta have one got it a little sweetness in there they’re gonna plump up real nice we’re gonna mix that up they go back in the oven right maybe a little just to uh you know cause this is gonna cook for another 20 to 25 minutes so we want that chicken to hit to 165. okay just cause it’s a casserole doesn’t mean you can’t tempt your meat in there right look at that beautiful and we’re gonna just kind of i mean i guess it’s technically kind of like a smothered chicken exactly which could be a smothered chicken casserole yeah mm-hmm look at how i think smothered chicken i obviously think cream and i mean chicken and rice i mean i think i’ve grown up eating chicken rice my whole life usually it’s roasted but there’s always rice on the side usually peel off this is far more interesting one more thing here sonny i’m putting my final touches on here you’re gonna love this we’re gonna shingle some fresh lemon slices just kind of free-form in there give it a little artistic flourish here you don’t see in a lot of casseroles nor in honey soda yeah but i like that look at that bitterness the lemon’s gonna give everything i actually love this flavor note help me out dear friend up or down uh we’ll do the upski because i got one oh oh yeah i took a peek i snuck a peek oh man oh you have a left arm uppage and look at this beautiful chicken in wild rice casserole that is delicious all in one sheet here and you see kind of the crosshat worm down there you could serve it just like that right you just cook you don’t need anything else boom maybe some crusty bread with this crusty bread yeah a little cilantro yeah and i like that cause the wild rice just doesn’t feel heavy it’s not like when you eat a big bowl of say basmati rice or whatever and really you kind of peel off this a little bit yes he did he peel off it that’s a burger pie laughing enough these days you can hit the rest of it when you present it with just a little parsley nothing fancy right i love how plump the cranberries got so nice we’re going to go taper oh verch i knew each other good that coriander making me hungry you’re like don’t omit first of all do not skip the coriander because it gives you that wild feral vibe in here you know i feel like a wild cat chicken’s cooked perfectly the mushrooms and the twosomeness of this rice is fantastic you