Food and Recipes Recipes Chicken-and-Wild Rice Skillet Casserole 5.0 (1) 1 Review This rustic one-pot meal, a company's-coming riff on the old-school chicken-and-rice number, is held together by a tangy gravy flavored with country ham and mushrooms. Nutty wild rice helps sop up all the good chicken gravy. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 55 mins Total Time: 1 hrs 40 mins Yield: 4 servings Ingredients 1 1/4 teaspoons kosher salt, divided 1 (6-oz.) container uncooked wild rice 3 tablespoons butter 1/3 cup all-purpose flour 1 cup milk 2 1/2 cups chicken broth 1 1/2 teaspoons dry mustard 3/4 teaspoon freshly ground black pepper, divided 1/2 cup finely chopped country ham or bacon 2 tablespoons olive oil, divided 1 cup chopped yellow onion 1 large carrot, finely chopped 8 ounces assorted fresh mushrooms, chopped 3 garlic cloves, finely chopped 2 tablespoons dry sherry or white wine 4 skinned and boned chicken breasts (about 1 1/4 lb.) Garnishes: fresh flat-leaf parsley, sliced almonds Directions Bring 1/2 tsp. kosher salt and 1 qt. water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp. each kosher salt and black pepper. Cook ham in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet. Preheat oven to 375°. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture. Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving. Note: We tested with Canoe 100% Natural Wild Rice. Rate it Print