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Perhaps this is cheating, since a hotdish is simply a casserole with a cute name, but I'll take it as a sign that at least my culinary vocabulary is regionally diverse. Thielen's chicken and wild rice hotdish is a fairly simple dish, elevated above the canned soup variety with a homemade mornay sauce filled with cream and aged cheese. Earthy wild rice is a welcome companion to the rich sauce, adding texture and color to the casserole. But it isn't completely scratch-made—Thielen tops the dish with a generous coating of crisp Ritz cracker crumbles.

Why I picked this recipe: Is anything more comforting and soul warming than a hot, bubbling chicken and rice casserole? I think not. What worked: Everything from the sauce seasonings to the cracker topping was spot on. Suggested tweaks: As written, the hotdish is fairly simple.

You could make this vegetarian by swapping out all of the chicken for mushrooms. Copyright Published by Clarkson Potter, a division of Random House. All rights reserved. Available wherever books are sold. Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl, and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, and then put it in a small saucepan.

Cover the pan and reduce the heat to low. Steam for 25 minutes, or until the rice is tender and the water has evaporated. If liquid remains after the rice is done, drain it in a sieve. While the rice cooks, heat the butter in a large, high-sided skillet over medium heat. Cook until tender, about 10 minutes.

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Classic Chicken and Wild Rice Hotdish From 'The New Midwestern Table'

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  1. 4 Ingredient Chicken Rice Casserole.
  3. Ingredients?

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