A comforting chicken and wild rice hotdish baked until bubbly and topped with a crispy cracker layer.
45 minutes, 8 servings
| ½ cup | Uncooked wild rice |
| 1 | Bay leaf |
| 6 Tbsp | Salted butter |
| 2 | Leeks, diced (white and light green parts only) |
| 3 stalks | Celery, diced |
| 3 Tbsp | All-purpose flour |
| 1 cup | Milk |
| 1 cup | Heavy cream |
| ¾ cup | Chicken stock |
| ¾ tsp | Dried thyme |
| ¼ tsp | Grated nutmeg |
| 2 cups | Cooked chicken, roughly chopped |
| 1½ cups | Shredded gouda or cheddar cheese |
| 1½ cups | Coarsely smashed Ritz crackers |
| 2 Tbsp | Extra-virgin olive oil |
| to taste | Freshly ground black pepper |
| to taste | Salt |
| 1. Rinse uncooked wild rice (½ cup) thoroughly under cold water. Soak briefly, pour off floating bits, and drain. Place rice in a small saucepan with 1¼ cups water, a pinch of salt, and the bay leaf (1). Bring to a simmer, cover, reduce heat to low, and cook for 25 minutes until tender and water is absorbed. Drain if needed and discard bay leaf. |
| 2. Preheat oven to 375°F. |
| 3. In a large high-sided skillet, melt salted butter (6 Tbsp) over medium heat. |
| 4. Add diced leeks (2) and diced celery (3 stalks); season with ¼ teaspoon each salt and pepper. Cook until tender, about 10 minutes. |
| 5. Stir in all-purpose flour (3 Tbsp) into the vegetables. |
| 6. Whisk in milk (1 cup) and bring to a simmer, preventing lumps. |
| 7. Add heavy cream (1 cup), chicken stock (¾ cup), dried thyme (¾ tsp), grated nutmeg (¼ tsp), and ½ teaspoon each salt and pepper. Simmer over low heat for about 5 minutes until the floury taste is gone. |
| 8. Add cooked chicken (2 cups), cooked rice, and half the shredded cheese (¾ cup) to the skillet. Stir until cheese melts. © FirstPageRecipes.com |
| 9. Place Ritz crackers (1½ cups) in a plastic bag, and gently crush (large chunks, we don't want to make powder). Add a few twists of fresh ground black pepper and extra-virgin olive oil (2 Tbsp); shake to combine. |
| 10. Grease a 9x13-inch baking dish with butter. Pour the chicken mixture into the dish and top with the remaining shredded cheese (¾ cup). |
| 11. Bake for 25 minutes. |
| 12. Remove from the oven, sprinkle cracker topping over the dish, and bake for another 15–20 minutes, until crackers are golden and the center is bubbly. |
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