Herbed Chicken Casserole with Wild Rice, Red Rice and Cranberries Recipe

Ingredients

• 6 oz (1/2 bottle) hard cider
• 1 cup dried cranberries
• 1 cup wild rice, cooked according to directions and drained of excess liquid (I cooked this in chicken stock)
• 1 cup red rice (or brown rice of choice), cooked according to directions and drained of excess liquid
• 1/3 cup AP flour
• 1/2 T French herb salt (or sub 1 t sea salt plus 1 t thyme and 1/2 t rosemary, see directions below)
• 1/2 t paprika
• black pepper, to taste (approximately 1/2 t)
• 4 chicken breast halves
• 2 T unsalted butter
• 2 T vegetable oil
• 1/2 T yellow mustard seeds
• 2 medium-large onions, chopped (I used red but any color is fine)
• 6-8 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 sweet bell pepper, chopped
• 2 medium or 4 small zucchini, sliced into half-moons or moons, depending on size
View Full Recipe at The Spiced Life