CREAMY CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Creamy Chicken, Mushroom and Wild Rice Casserole image

Provided by Kathy Klein @KMK1969

Number Of Ingredients 12

4 tablespoon(s) oil, plus more for the dish
1 1/2 cup(s) wild rice blend
1 small onion, chopped
1 pound(s) white mushrooms, sliced
2 large garlic cloves, chopped
1 package(s) baby spinach, 9-10 oz.
3 tablespoon(s) all purpose flour
3 cup(s) milk, 2%
8 ounce(s) shredded swiss cheese
1/4 teaspoon(s) red pepper
3 cup(s) rotisserie chicken, deboned
2 tablespoon(s) fresh thyme

Steps:

Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
Cook the rice according to package directions.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
Fold in the spinach mushroom mixture.
Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.