Chicken And Wild Casserole With Baked Cream

Chicken and a wild casserole is one favorite recipe from sausage casserole, to classic beef casserole, a vegetable tagine. Here we present a simple guide to how to make a casserole.

Approximate Preparation time: 1 hr 25 Min

Ingredients:

• 6 tablespoons unsalted butter, plus more for casserole dish
• 1 bay leaf 2 tablespoons salt
• 5 cups water
• 1 sprig fresh thyme
• 6 tablespoons dark brown sugar
• 1 cup cranberries, fresh or frozen
• 2 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh rosemary leaves
• 1/2 teaspoon ground cinnamon
• 2 cups shredded Gruyere cheese
• Freshly ground black pepper
• 1 small onion, chopped

Direction:

1. First of all heat the oven to 375 degrees F and Butter a 9 by 13-inch casserole dish.
2. Than combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat in a pan. After that put the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken. Once it get cooled dice into 1/2-inch cubes and reserve.
3. Again boil the water and add the wild rice, and cover, cook over medium heat until the rice grains split, 40 to 45 minutes.
4. In a small pot add 2 teaspoon of butter. Once the butter start melting down, add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Start stirring until the sugar is dissolved and the mixture is uniform and transfer to a different bowl. Then add the mushrooms, onions, and a pinch of salt and stir it continuously for 5 minute.
5. Finally add the heavy cream and reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Finally Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling and keep it for another 15 to 20 minutes.  Now the Casserole Recipes is ready.