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Classic Chicken and Wild Rice Hotdish

Amy Thielen
  • 85 minutes
  • Serves 6 to 8

INGREDIENTS

2 cups

Chicken, cooked

1

Bay leaf

3

stalks Celery

2

Leeks

3/4 tsp

Thyme, dried

3/4 cup

Chicken stock, low-sodium

1/2 cup

Wild rice, natural

3 tbsp

All-purpose flour

1

Black pepper, Freshly ground

1/4 tsp

Nutmeg, grated

1

Sea salt, Fine

2 tbsp

Olive oil, extra-virgin

2 cups

Buttery crackers, coarsely ground

6 tbsp

Butter, salted

4 oz

Gouda or aged cheddar cheese, aged grated

2/3 cup

Heavy cream

1 1/2 cups

Whole milk