Smoky Chicken, Broccoli Rabe and Wild Rice Casserole

3 Ratings
Recipe courtesy ofDamaris Phillips

Total: 1 hr Cook: 40 min

Yield: 6 to 8 servings

Level: Intermediate



  • 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 


  • Preheat the oven to 375 degrees F.

  • 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.

  • 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.

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3 Ratings

Elevated chicken and rice casserole.....Yum! The wild rice and rosemary add an earthiness to this creamy dish. It was goooood!  See All Reviews Post Review

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