Family Wild Rice Bake with Cider Chicken, Golden Apple and Creamy Cheddar Topping

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

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   2. In a medium saucepan, combine the wild rice with 500 ml (2 cups) of the chicken broth. Bring to a boil, reduce the heat, cover, and cook for 25 minutes. Add the white rice and the remaining 250 ml (1 cup) broth, cover again, and cook for 15 more minutes, or until both rices are tender and the liquid is absorbed. Set aside.

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   3. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the onion, celery, and apple. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.

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   4. Stir in the garlic and dried thyme. Cook for 30 seconds. Add the chicken, salt, and black pepper, and cook for 5 to 6 minutes until the outside of the chicken is no longer raw.

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   5. Pour in 180 ml (3/4 cup) of the apple cider and cook for 3 minutes, scraping up the browned bits from the pan. Remove from the heat.

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   6. In a bowl, mix the cream cheese, milk, Dijon mustard, 120 g (about 1 1/3 cups) of the shredded cheddar, and the remaining 120 ml (1/2 cup) apple cider until creamy.

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   7. In the baking dish, combine the cooked rice with the chicken and vegetable mixture. Add the cheese sauce and mix well so the wild rice, white rice, chicken, apple, celery, and onion are evenly distributed.

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   8. Sprinkle the remaining shredded cheddar, breadcrumbs, and fresh parsley over the top.

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   9. Bake uncovered for 20 to 22 minutes at 200 °C / 400 °F, until bubbly and golden on top. For deeper color, broil for 2 to 3 more minutes, watching closely.

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    10. Let rest for 5 minutes before serving so the bake can set slightly and serve neatly.