Lactose Free Crockpot Wild Rice Casserole
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Learn more āIngredients
6 servings
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup uncooked wild rice, rinsed
- 8 oz cremini mushrooms, sliced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp dried thyme
- 1 tsp dried rosemary
- Ā½ tsp smoked paprika
- 1 tsp salt
- Ā½ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6ā7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 1 minute until the raw flour smell is gone. Pour in the chicken broth in a steady stream, stirring continuously, until the mixture is smooth and just beginning to thicken, about 2 minutes. Remove from heat.
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