Chicken-And-Wild Rice Skillet Casserole

Ingredients

• 1 1/4 teaspoons kosher salt, divided
• 1 (6 ounce) container uncooked wild rice
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1 cup milk
• 2 1/2 cups chicken broth
• 1 1/2 teaspoons dry mustard
• 3/4 teaspoon fresh ground black pepper, divided
• 1/2 cup finely chopped country ham or 1/2 cup bacon
• 2 tablespoons olive oil, divided
• 1 cup chopped yellow onion
• 1 large carrot, finely chopped
• 8 ounces assorted fresh mushrooms, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons dry sherry or 2 tablespoons white wine
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• fresh flat-leaf parsley, sliced almonds

Instructions

1. Bring 1/2 teaspoons kosher salt and 1 quart water to a boil in a 3-qt. saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in 1/4 teaspoons each kosher salt and black pepper.
3. Cook ham in 1 tablespoons hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
4. Preheat oven to 375°. Sprinkle chicken with remaining 1/2 teaspoons each salt and pepper. Add remaining 1 tablespoons oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.
5. Drain rice. Stir together rice, ham mixture, and sauce in skillet. Place chicken on top of rice mixture.
6. Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.