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. © FirstPageRecipes.com |
8. Add cooked chicken (2 cups), cooked rice, and half the shredded cheese (¾ cup) to the skillet. Stir until cheese melts. |
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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