SMOKY CHICKEN, BROCCOLI RABE AND WILD RICE CASSEROLE

Smoky Chicken, Broccoli Rabe and Wild Rice Casserole image

Provided by Damaris Phillips

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 cup medium-diced onion (about 1 medium onion)
1/2 cup medium-diced celery (about 2 stalks)
1/4 cup all-purpose flour
2 1/2 cups chicken stock or low-sodium chicken broth
2 cups creme fraiche
2 tablespoons sherry vinegar
1 tablespoon roasted garlic paste
1 tablespoon soy sauce
Meat from 1 large roasted or rotisserie chicken, diced
3 cups cooked wild rice (not puffed open)
2 cups chopped broccoli rabe
1 tablespoon rosemary leaves, chopped
1/2 teaspoon liquid smoke
1/4 to 1/2 teaspoon red pepper flakes
8 ounces Swiss cheese, grated
1/2 cup sliced almonds

Steps:

Preheat the oven to 375 degrees F.
Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.
Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.