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This recipe is for Autumn Harvest Chicken & Wild Rice, a comforting dish with wild rice, mushrooms, apples, thyme, chicken, spinach, and Gruyere cheese. It is baked in the oven until the cheese is melted and bubbly.
AUTUMN CHICKEN AND WILD RICE RECIPE
Are you ready for a cozy and hearty meal that screams autumn? Look no further than this Autumn Harvest Chicken & Wild Rice dish! With a perfect blend of savory and sweet flavors, this recipe is packed with earthy mushrooms, sweet apples, and tender chicken breast, all nestled on a bed of fluffy wild rice and baby spinach. And let’s not forget about the melted Gruyere cheese that will make your taste buds dance with delight! Whether you’re looking for a comforting dinner to enjoy on a chilly night or just need to impress your guests with a satisfying and impressive dish, this recipe is sure to be a hit. So let’s roll up our sleeves and get cooking!
WHAT IS WILD RICE?
Wild rice is a type of grain that is primarily grown in North America. It is actually not a true rice, but rather the seed of an aquatic grass plant called Zizania. Wild rice has a distinctive nutty and earthy flavor and a chewy texture. It is also known for its dark color and long, thin grain. In cooking, wild rice is often combined with other types of rice or grains to create a flavorful and nutritious dish. It is also a great source of fiber, protein, and other essential nutrients.
WHAT DOES AUTUMN CHICKEN AND WILD RICE TASTE LIKE?
This Autumn Harvest Chicken & Wild Rice recipe has a comforting and savory flavor with a hint of sweetness from the honey-crisp apples. The wild rice adds a chewy and nutty texture, while the chicken and spinach provide a good source of protein and fiber. The melted Gruyere cheese on top creates a creamy and cheesy finish that pulls all the flavors together. Overall, this dish has a rich and earthy taste with a touch of sweetness and creaminess.
EASY CHICKEN AND WILD RICE RECIPE INGREDIENTS
Ingredients:
- butter – 4 tablespoons
- olive oil – 2 tablespoons
- 1 sweet onion, chopped
- 4 cloves garlic, minced
- 16 ounces wild or cremini mushrooms
- 2 honey crisp apples, sliced thin
- 4 Tbsp fresh thyme, chopped, stems removed
- chicken broth – 5 cups
- wild rice – 4 cups
- boneless & skinless chicken breasts, cubed – 2 pounds
- baby spinach – 4 cups
- shredded Gruyere cheese – 3 cups
HOW TO MAKE THIS BAKED CHICKEN AND WILD RICE RECIPE
Here are the step-by-step instructions on how to make this delicious Autumn Harvest Chicken & Wild Rice recipe:
Preheat your oven to 350°F.
In a large skillet, heat 4 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
Add the sliced mushrooms and apples and cook for an additional 5 minutes.
Add the fresh thyme and cook for 1 minute.
In a large mixing bowl, combine 5 cups of chicken broth with 4 cups of wild rice.
Add the mushroom mixture to the bowl and stir to combine.
Pour the mixture into a 9×13 inch baking dish.
Top with the cubed chicken breasts and baby spinach.
Sprinkle with 3 cups of shredded Gruyere cheese.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve warm and enjoy!
CAN YOU MAKE CHICKEN AND WILD RICE AHEAD OF TIME?
Yes, you can make this recipe ahead of time, but it’s best to refrigerate it before baking. Once you have assembled the casserole, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you are ready to bake it, remove the plastic wrap, cover it with fresh foil, and bake it at 350°F for 45 minutes. Remove the foil, bake for an additional 15 minutes, or until cheese is melted and bubbly, and serve warm.
CAN YOU FREEZE THIS CHICKEN WILD RICE RECIPE?
Yes, you can freeze this recipe, but it’s best to freeze it before baking. Once you have prepared the casserole, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. When you are ready to bake it, let it thaw overnight in the refrigerator, then remove the plastic wrap and foil, cover it with fresh foil, and bake it at 350°F for 45 minutes. Remove the foil, bake for an additional 15 minutes, or until cheese is melted and bubbly, and serve warm.
WHAT TO SERVE WITH AUTUMN CHICKEN AND RICE?
This Autumn Harvest Chicken & Wild Rice recipe is already a well-rounded dish with protein, fiber, and vegetables, but if you want to add more texture and flavors to your meal, you can serve it with a side salad or some roasted vegetables. A simple green salad with a balsamic vinaigrette dressing or roasted sweet potatoes, carrots, and Brussels sprouts seasoned with garlic, salt, and black pepper would complement this dish nicely.
WHAT KITCHEN TOOLS DO I NEED TO MAKE CHICKEN AND WILD RICE CASSEROLE?
To make this Autumn Harvest Chicken & Wild Rice recipe, you will need:
Equipment
Ingredients
- 4 tbsp butter
- 2 tbsp olive oil extra virgin
- 1 sweet onion chopped
- 4 cloves garlic minced
- 16 oz cremini mushrooms
- 2 honey crisp apples sliced thin
- 4 tbsp fresh thyme chopped, stems removed
- 5 cups chicken broth
- 4 cups wild rice
- 2 lbs boneless skinless chicken breasts cubed
- 4 cups baby spinach
- 3 cups Gruyere cheese shredded
Instructions
- Preheat oven to 350°F.
- In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Add mushrooms and apples and cook for an additional 5 minutes.
- Add thyme and cook for 1 minute.
- In a large bowl, combine chicken broth and wild rice.
- Add mushroom mixture to the bowl and stir to combine.
- Pour the mixture into a 9x13 inch baking dish.
- Top with cubed chicken breasts and baby spinach.
- Sprinkle with Gruyere cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes, or until cheese is melted and bubbly.
- Serve warm. Enjoy!
