Chicken & Broccoli Wild Rice Casserole

Does anyone else feel like this is a very Monday Tuesday??? Or is it just me?! It's been a gloomy gloomy day in San Diego, my poor pup has been sick, and I've got a busy week ahead! I wanted to make something that I could easily reheat through out the week so I can pack my lunches with me. This casserole turned out so good. Inspired by my grandmothers chicken and rice casserole, I was a little nervous how it would be - I really can't compare my cooking to hers - but it is so delicious! If you have a busy week try prepping this ahead of time to pack with you! Hope y'all enjoy it as much as me!

Ingredients:

2 tbsp. butter

2 cups wild rice cooked in chicken bone broth (I used this one from Bonafide Provisions)

1 clove minced garlic

1/2 yellow onion chopped

4 oz chopped cremini mushrooms

1 cup Ripple half and half

1 cup shredded mild cheddar cheese

2 cups frozen broccoli

2 cups wild rice cooked in bone broth

1 cup cubed white boneless skinless chicken*

Salt and pepper

1/2 cup multi grain crackers crushed

*to save time buy a rotisserie chicken and peel the skin off, use the white meat

Instructions:

In a medium pot cook wild rice according to instructions on box. It is important not to use an instant rice for this recipe, because cooking the rice on the stovetop with the bone broth really adds to the flavor and nutrients of the recipe. If the box says to use "1 cup water" simply substitute for "1 cup bone broth." Traditionally, it takes about 45 minutes to make rice on the stove top so start this first.

In a dutch oven, melt 1 tbsp. of butter over medium heat. Add minced garlic & onion and let sauté about 5 minutes. Add mushrooms and continue to sauté about 8-10 more minutes, stirring occasionally. While that is sautéing, prepare 2 cups of frozen broccoli florets according to instructions on package. You can usually boil frozen broccoli on the stove top for about 7 minutes.

Add Ripple half and half, cheddar cheese, and salt & pepper to taste to the pot with the onion and mushrooms. Stir continuously for a couple of minutes over medium heat and then turn down the heat and let simmer for a few minutes. Add the broccoli and cubed chicken to the dutch oven as well. When the rice is done measure out 2 cups of the cooked rice and mix into the dutch oven. Stir all ingredients so that they are evenly mixed.

Transfer the ingredients in the dutch oven to a round 1.5 qt casserole dish. In a small bowl melt 1 tbsp. butter, and add crushed crackers. Mix well and sprinkle on top of the casserole. Cover the dish with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and broil for about 3 minutes so the crackers get crispy, watch it carefully so it does not burn. Enjoy!!!