Smoky Chicken, Broccoli Rabe and Wild Rice Casserole

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
Share This Recipe


3 tablespoons unsalted butter

1 cup medium-diced onion (about 1 medium onion)

1/2 cup medium-diced celery (about 2 stalks) 

1/4 cup all-purpose flour 

2 1/2 cups chicken stock or low-sodium chicken broth 

2 cups creme fraiche 

2 tablespoons sherry vinegar 

1 tablespoon roasted garlic paste 

1 tablespoon soy sauce 

Meat from 1 large roasted or rotisserie chicken, diced 

3 cups cooked wild rice (not puffed open) 

2 cups chopped broccoli rabe

1 tablespoon rosemary leaves, chopped 

1/2 teaspoon liquid smoke 

1/4 to 1/2 teaspoon red pepper flakes 

8 ounces Swiss cheese, grated 

1/2 cup sliced almonds 


  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.
  3. Whisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.