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I love casseroles. They feed a crowd, make amazing leftovers and are excellent for cold winter nights. Here, leeks and wild rice add texture and nutrition, while cheese and sour cream provide a little decadence. Despite the recent snow, leeks, onions and garlic should still be available at your farmer’s market.

If you’re pressed for time, make the rice in advance. I cooked mine while getting ready for work in the morning.

Also…100th post! Many thanks to you, dear readers.

1 cup wild rice
1/2 of a roasted chicken, pulled (I used the dark meat from a rotisserie chicken)
2 large cloves of garlic, minced
2 anchovies packed in oil, chopped (optional)
2 leeks, trimmed, cleaned and sliced
1 yellow onion, diced
1 cup of sour cream
1 cup of freshly grated Parmesan
1/2 cup of grated mozzarella
Salt and pepper to taste
Olive oil as needed

1. Preheat oven to 375.

2. Rinse rice thoroughly in hot water, then drain. In a medium saucepan, bring 3 cups of salted water to boil, then stir in rice. Cover and reduce heat, then let simmer until rice is tender and puffed open – about 40-45 minutes. Uncover and fluff with a fork; drain off any excess liquid.

3. While rice is cooking, heat a drizzle of olive oil in a large pan. When oil is shimmering, stir in anchovies, leeks onions and garlic. Season with salt and pepper and saut̩ until veggies are soft and onions are translucent Рabout 10 minutes.

4. In a large bowl, combine rice, veggies, chicken, sour cream and 3/4 of the Parmesan. Season to taste with salt and pepper.

5. Spread mixture into greased 9″ x 13″ baking dish, then top with remaining mozzarella and Parmesan.

6. Bake for 20 – 25 minutes, until bubbly and golden brown on top. Let cool before serving.