Smoky Chicken, Broccoli Rabe and Wild Rice Casserole

  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
Save 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Broccoli Wild Rice Casserole

Chicken Broccoli Casserole

Chicken and Rice Casserole

Chicken Tortilla Casserole

Mexican Tortilla Casserole

Chicken Cordon Bleu Casserole

Chicken, Broccoli and Cheese Casserole

Chicken and Wild Rice Casserole