Wild Rice, Chicken, Broccoli Casserole

Total time: 60 minutes
    This is a classic, mid-western US, casserole or hot dish.  Normally made with Cream of Mushroom Soup... I have made some slight modifications. With leftover wild rice it goes together quickly - you just have to make the sauce.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 1/2 - 2 cups cooked wild rice
• 1/2 large head broccoli
• 1/4 cup almond flakes  or slivered, chopped
• Mushroom Sauce:
• 4oz (120gr) mushrooms
• 2 tsp olive oil
• 2 cups (16oz, 480ml) chicken stock
• 1 tsp dried thyme
• 1/2 cup ( 4oz, 120gr) Greek yogurt
• 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water

 Instructions:

• Mushroom Sauce: 
• Roughly chop mushrooms.  Sauté in oil, in medium skillet, until tender and starting to brown. 
• Add chicken stock, thyme and bring to a simmer. 
• Dissolve cornstarch in water and stir into chicken stock, stirring until thickened. 
• Remove from heat and stir in yogurt.  Set aside until needed.
• To assemble: 
• Cut the chicken breasts into 4 pieces. 
• Cut the broccoli into florets with some stem. 
• Spread the rice out in a baking dish just large enough to hold everything (I used a 9 X 11, 22cm X 27cm).
• Arrange the chicken and broccoli on top, pressing them into the rice. 
• Spoon the Mushroom Sauce on top, cover with a lid or foil and bake, 400F (200C) for 40 minutes.
• Uncover, sprinkle with almonds and bake for 10 minutes longer.  Serve.