| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup wild rice, rinsed and drained
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 large onion, finely chopped
- 6 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken stock
- 1/2 cup heavy cream
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon black pepper
- 2 sleeves butter crackers, such as Townhouse, crushed (approximately 2 cups)
- 1 tablespoon olive oil
- 1 rotisserie chicken, meat shredded (about 4 cups)
- Chopped fresh parsley, for garnish
- Ketchup, for serving
Instructions
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
- In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
- Mix the butter crackers and olive oil in a bowl. Set aside.
- In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
- Garnish with chopped parsley and serve with ketchup on the side!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 332 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 71 mg |
| Sodium | 563 mg |
Reviews
Kids loved it!! Used corn flakes because delivery of groceries gave me wrong crackers. My kids actually wanted them on it going forward!!!
We really liked! Ours turned out a little dry so might add some butter pieces ontop at end or increase liquid amounts.
Made this with turkey, which is what I needed to use up. Also didn’t have 2 cups of stock, so I added 1/2 cup of Chardonnay. When I make it next time, I will cut the flour down to 4 tablespoons for a creamier soup. Hubs had 2 helpings and there are two dishes to freeze for future easy dinners.
It was absolutely delicious! I would recommend combining the rice, chicken, and stock mixture like Molly does on her show.
Very good got dish! I’m a big fan of Molly Yeh and her hot dish recipes but I did modify this one just a little. I didn’t layer the dish per the instructions, I just mixed the rice and chicken into the pan I made the soup in and poured it all in the 13×9 and when I topped it with the crackers, I found one sleeve was good to cover it (maybe 1.5 if you wanted a little more topper? 2 sleeves seemed like too much). Really happy with how this turned out, will be making it again
I love Molly Yeh’s stuff and I love a good hot dish – this one was very good the night of, but it dried out a bit too much for leftovers. Instead of butter crackers, I may do a pillsbury pastry on top next time – will probably make again but not in a rush
Just okay. I added a chopped clove of garlic with the veggies and also a pinch of red pepper flakes. It was still heavy and bland so I squeezed half a lemon on top and it lightened it up a bit. Not sure I’d make it again but if I did I would double the sauce and add sautéed mushrooms as suggested below.
Totally LOVED this!! Did add baby Bella mushrooms and they gave the dish a cozy earthy flavor. Will def make again.
Do wish they would make the instructions the way Molly actually made it. Thankfully the show was fresh in my mind so I knew it could be made in one pan.
My whole family – even my picky eater — loved this! I saw some comments about the 6 Tbsp of flour. It worked just great for me. A note for food network: Could you add a note about to adapt this for one dish like Molly made this on her show? I had to go rewatch that part of the episode to make sure I knew how she did it. Why not just post it here?
So so good. My husband does not like rosemary so I did not add it to the dish. I found that 4 T of flour was plenty (same amount as butter) and the result was very creamy. Made enough for leftovers for the two of us and a dish to give to my brother!