Chicken And Wild Rice Casserole

• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 tablespoon minced fresh garlic
• 2 tablespoons all-purpose flour
• 1 1/2 cups unsalted chicken stock
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces 1/3-less-fat cream cheese
• 2 slices bacon, chopped
• 1 (8-ounce) container sliced button mushrooms
• 2 teaspoons canola oil
• 1 cup chopped leek
• 1/2 cup chopped celery
• 1/2 cup chopped -carrot
• 1/4 cup dry sherry
• 4 cups chopped cooked chicken breast
• 3 cups cooked brown and wild rice blend
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cups fresh breadcrumbs
• 2 tablespoons melted butter

1. Preheat oven to 350u0b0.
2. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. -Gradually add stock, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and cream cheese.
3. Cook bacon in a skillet over medium heat. Remove bacon. Add mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add chopped leek, celery, and -carrot; cook 5 minutes, stirring occasionally. Stir in sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, chicken, brown and wild rice blend, parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss breadcrumbs with melted butter; sprinkle over casserole. Bake at 350u0b0 for 25 minutes.

canola oil, onion, fresh garlic, flour, kosher salt, freshly ground black pepper, cream cheese, bacon, button mushrooms, canola oil, leek, celery, uadcarrot, sherry, chicken breast, brown, parsley, salt, black pepper, fresh breadcrumbs, butter

Taken from www.myrecipes.com/recipe/chicken-wild-rice-casserole-0 (may not work)