3 ½ cups Walmart® Rotisserie Chicken (435 g), shredded
½ stick unsalted butter
4 tablespoons all purpose flour
1 ½ cups milk (360 mL)
1 cup chicken stock (240 mL), or broth
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon poultry seasoning
½ teaspoon garlic powder
1 teaspoon fresh thyme, chopped
1 tablespoon lemon juice
½ cup dried cranberries (65 g)
½ cup shredded parmesan cheese (50 g)
1 tablespoon fresh parsley, chopped
Nutrition Info
Calories 578
Fat 15g
Carbs 81g
Fiber 6g
Sugar 11g
Protein 31g
How to Make It
1. Step
Preheat the oven to 400°F (200°C).
2. Step
Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
3. Step
Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4–5 minutes, stirring frequently, until thickened and creamy.
4. Step
Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
5. Step
Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
6. Step
Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
7. Step
Cover the baking dish tightly with foil and bake for 30–35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
