Dorothy's Chicken and Wild Rice Casserole

All of Poppyy and Nana's grandkids had the pleasure of getting to know their neighbors and dear friends in RB, Dorothy and Leigh. Do any of you remember how Leigh parted his hair down the center and always wore a suit with a bow tie? He was such a gentleman and always interested in good conversation with young people. They were such lovely people that it's easy to understand how they quickly became Nana and Poppy's best  friends! I still think of them both fondly. Dorothy made this Chicken and Wild Rice casserole for dinner one evening and was she happy to share her recipes with me when I asked. Often a day or two later I would receive the recipe typed on one of her personalized recipe cards.

Chicken and Wildrice Casserole
Serves 8
Preheat oven to 350 degrees
2 1/2 lbs chicken breasts and thighs or a 2 1/2 lb fryer cut up
3/4 cups uncooked wild rice (she used L&M white and wild combo) I use an organic Harvest Medley from Costco-a blend of four aromatic California rices (brown, wild rice,sweet brown rice and heirloom red rice)
1 - 3 oz can sliced mushrooms, undrained (or 1/2 cup sliced fresh crimini or button mushrooms)
1 tablespoon butter
Approx 1/2 cup flour to coat chicken before browning
1 tablespoon finely diced onion
1 3/4 cups chicken broth
1 tsp salt

Coat chicken pieces in flour and brown in 1 Tablespoon oil.
While chicken is browning  put rice and salt in an ungreased 9x12 casserole dish or similar sized dutch oven and strew 1 T. diced onion over. Add mushrooms.  Arrange chicken pieces on top. Pour 1 3/4 cups chicken broth over all. Dot with 1 tablespoon butter. Cover and bake at 350 degrees for 1 hour. Note: If all the liquid is not absorbed after one hour recover and continue baking for 20-30 minutes longer.
Notes: If you are making this for two-use less chicken. I always use skinless these days. I remember that Dorothy's version used skin-on and the chicken looked very pretty sitting on top of the wild rice. So if you like skin on - go for it!
I prefer Swanson's chicken broth the best and I use that or Trader Joes's Savory Chicken broth that comes in a box with 12 little pouches in a liquid concentrate that you just add 8 oz of warm water to and stir. I love the flavor and it is reduced sodium!
Next week: A recipe from Nana's recipe collection!