This slow-cooked casserole makes for the coziest of dinners! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3d5shRqSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken, Mushroom and Wild Rice CasseroleRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 2 hr 35 minActive: 45 minYield: 4 servingsIngredients5 cups chicken broth4 tablespoons unsalted butter 2 large shallots, finely diced 10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered 1 clove garlic, minced 1/2 cup dry sherry One 8-ounce bag uncooked cultivated wild rice, washed and drained 6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired 1 bay leaf 2 teaspoons ground coriander 2 teaspoons kosher salt, plus more to taste 2 teaspoons freshly ground black pepper, plus more to taste 4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts 1 tablespoon extra-virgin olive oil 1/2 cup dried cranberries 1 small lemon, sliced into 1/4-inch-thick slices 1 tablespoon chopped fresh parsley, optional DirectionsSpecial equipment: kitchen twinePreheat the oven to 350 degrees F.Heat the broth in a medium saucepan until simmering.Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #Chicken #Casserole #FoodNetwork Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=jyZczfE1Enc
