Wild Rice Chicken Bake - Print Version - Cook Scoop

Ingredients

• 1 yellow onion, chopped into small bits
• 1½ pounds chicken breasts or thighs, cut into small chunks
• 3 stalks celery, diced
• ¼ teaspoon each of paprika, salt, and pepper
• 2 tablespoons butter (unsalted), split
• 2 tablespoons olive oil, divided in halves
• 3 carrots, diced
• 1½ cups wild rice blend, made as instructed on the package
• 8 ounces sliced mushrooms (baby bella or cremini)
• 2 teaspoons chicken bouillon powder
• ½ teaspoon each pepper, salt, and dried thyme
• ⅓ cup all-purpose flour
• 1½ teaspoons each Dijon mustard and Worcestershire sauce
• 2 tablespoons butter (unsalted)
• 1 tablespoon cornstarch
• 2 cups freshly shredded cheddar cheese, divided
• ½ cup Parmesan cheese, freshly grated
• 2 cups chicken broth (low sodium)
• 2 cups milk
• 1 teaspoon dried basil and dried parsley
• 1 tablespoon olive oil
• ¾ cup plain panko crumbs
• 1 tablespoon butter