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Church Supper Chicken and Wild Rice Hot Dish

cover

November 30, 1999
Web posted at: 4:45 p.m. EST (2145 GMT)

From "Prairie Home Cooking" (Harvard Common Press)
By Judith M. Fertig

Hot dish means casserole in the language of Minnesotans. Often it is something of a joke, the sort of meal a harried mother or disinterested cook might throw together. In its worst form, it contains ground beef and one or another -- or even several -- kinds of canned soup, stirred together with some frozen potatoes and then baked. But not all hot dishes are created equal. Here is one that does Minnesota proud. Take this to a potluck supper and you will gets lots of request for the recipe. -- "Prairie Home Cooking"

8 servings

Ingredients:

  • 1/4 cup unsalted butter
  • 1/2 cup chopped yellow onion
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 teaspoon fresh-grated nutmeg
  • 1/4 cup dried mushrooms, such as morels or porcini
  • 3 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
  • 3 cups cooked wild rice
  • 1 cup grated brick, Muenster or other mild white cheese
Method:

Preheat the oven to 350 degrees Fahrenheit. Heat the butter in a large skillet over medium heat. Add the onion and saute it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir in the dried mushrooms, chicken and parsley.

Lightly oil, or spray with cooking spray, a 2-quart casserole dish. Spread the wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.

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