Chicken Wild Rice Casserole

INGREDIENTS

• 1/3 cup salted butter
• 1 teaspoon minced garlic
• 1 small yellow onion diced
• 2 cups sliced mushrooms
• 1/3 cup flour
• 2 teaspoons chicken bouillon powder
• 1 can 14-1/2 ounces low sodium chicken broth
• 1 cup half-and-half cream
• 4 cups chicken cooked and cut into 1 inch cubes
• 4 cups cooked wild rice
• 1 cup shredded mozzarella cheese
• 1/3 cup slivered almonds
• 1 bag croutons crushed
• 2 tablespoons butter melted

INSTRUCTIONS

• Preheat oven to 350F.
• In a large saucepan, heat butter over medium/high heat. Add in the garlic, onion, and mushrooms. Stir to coat in butter. Cook, stirring often, until tender, 2-4 minutes.
• Stir in the flour and chicken bouillion and use a wooden spoon to coat/combine.
• Gradually stir in the broth and bring to a boil.
• Boil, stirring often, for 2 minutes. Stir in the cream, chicken, and rice. Cook until heated through.
• Remove from the heat and stir in the shredded mozzarella and slivered almonds.
• Transfer to a 2 1/2 quart baking dish sprayed with nonstick spray.
• Stir together the melted butter and crushed croutons. Spread over the casserole.
• Bake uncovered for 20-25 minutes or until bubbly and toasted. Enjoy!