CHICKEN & WILD RICE CASSEROLE

4 slices cooked bacon, save 3 tablespoons of the drippings

3/4 cup diced carrot

8-oz fresh mushrooms, sliced

1/2 cup diced celery

1 cup sliced leeks

1 tbsp minced garlic

Salt to taste

Black pepper to taste

4 cup cooked brown and wild rice blend (about 2 cups dry)

2 cups shredded rotisserie chicken

2 cups sour cream

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

2 tbsp chopped fresh thyme

2 tbsp fresh lemon juice

8-oz Monterey Jack cheese, shredded

1/2 cup grated Parmesan cheese

Preheat oven to 400-degrees. Lightly grease a 2-qt baking dish.

In the reserved bacon drippings, in a large skillet over medium heat, cook carrot until beginning to soften, about 4 minutes. Add the mushrooms and celery to the skillet cooking until mushrooms start to soften then add the leeks and garlic; season veggies with the salt and pepper to taste. Transfer the mixture to a large bowl.

Stir the rice, chicken, bacon, sour cream, almonds, parsley, thyme, and lemon juice into vegetable mixture. Transfer mixture to the prepared baking dish.

Combine the Monterey Jack and Parmesan cheeses and sprinkle over the casserole. Bake at 400-degrees 25-30 minutes until the cheese begins to brown and casserole is heated through.

Yield: 8 servings

recipe idea and photo from CruisineAtHome.com