Wild rice hotdish is a local favorite. Most versions contain canned soup and ground beef or sausage, but I decided to use Alfredo sauce and chicken for an equally easy version that has a new twist. This is a great option for meal trains or to stock someone’s freezer if they have a new baby or had a recent hospital stay. I recommend using a disposable baking pan and putting the unbaked hotdish in the freezer. Label the pan and add instructions to let the pan thaw in the refrigerator for 48 hours, then bake as directed below.
Chicken Alfredo Wild Rice Hotdish
Ingredients:
1/4 cup olive oil, divided
1 small red onion, thinly sliced
8 ounces sliced baby bella mushrooms, stemmed and sliced
4 ounces frozen spinach, thawed and squeezed dry
1 jar (16-ounces) jarred Alfredo sauce
1 tub (7.5 ounces) garlic herb cream cheese, softened
1 cup milk
3/4 cup shredded Parmesan cheese, divided
1 1/2 pounds shredded cooked chicken
3 cups cooked wild rice
1 cup panko breadcrumbs
1 tablespoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
Instructions:
Preheat the oven to 350 degrees F. Grease a 13x9-inch baking pan with cooking spray. In a large skillet over medium heat, add 2 tablespoons of the oil and the onion. Cook for 5-7 minutes or until the onion is softened. Add the mushrooms and cook for 8-10 minutes or until lightly browned, stirring occasionally. Stir in the spinach and set aside. In a large bowl, beat together the Alfredo sauce and cream cheese until smooth. Whisk in the milk. Stir in the cooked vegetables, chicken, wild rice, and 1/2 cup of the Parmesan. Spread the mixture into the prepared pan. In a large skillet over medium heat, add the remaining 2 tablespoons of oil. Stir in the panko and cook until golden brown. Remove from heat and stir in the parsley, garlic powder, and salt. Sprinkle over the chicken mixture. Top with the remaining 1/4 cup of cheese. Cover tightly with aluminum foil. Bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the topping is browned and bubbly.
Yield: 8 servings.
