I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.
Provided by Jenny Powers
Categories Casseroles
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
- 2. Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
- 3. Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
- 4. Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins. Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.
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