The baked casserole can be cooled down and refrigerated overnight. Reheat gently and crisp the panko under the broiler before serving.
Pair this dish with a ripe, full-bodied California Chardonnay.
I did not make it yet. You do not mention cooking chicken first.Read More
Great recipe! Every fork full was a flavor explosion! A couple notes: wild rice does not cook in one hour...more like 90 minutes. I did a little more seasoning to mine; I seasoned the chicken with salt and pepper as well at the swiss chard. I will definitely be making this again.Read More
This recipe has a couple of issues – first, more clarity is needed around the instruction to cover the rice with water. Is it enough water to "just cover" the rice and vegetables, or more like "cover by an inch?" I used the general amount one would use when cooking 1 1/2 cups of wild rice, plus a half cup; I still had to add water during cooking. Second, cooking such a massive dish at 375 for 35 minutes was not even enough to warm this through, let alone cook the chicken properly. An *additional* 30-40 minutes at 400 was required to get it bubbling, thoroughly cooked, and browned on top. All this said, we enjoyed the finished result! The greens are a welcome addition of color, flavor and texture.Read More