Traeger Creamy Chicken and Wild Rice Casserole

Step 1

Preheat your smoker to 325°F.

Step 2

Season the chicken breasts with your salt, pepper, and poultry seasoning.

Step 3

Grill directly on the grill grates until the internal temperature reaches 160°F. When cooked, rest for 10 minutes before cutting into bite-sized chunks.

Step 4

While the chicken is cooking, prepare the sauce.

Step 5

In a medium pan over medium heat, melt butter and saute onion until translucent. Add garlic and cook for 1 minute. Whisk in flour until no lumps remain, and cook over low heat for 2-3 minutes, stirring frequently.

Step 6

Slowly add in wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened, add in the carrots, and let simmer for 10 minutes.

Step 7

Remove from heat and slowly stir in cream, and then set aside.

Step 8

Assemble the casserole by preparing a 9x13 high-sided baking pan with cooking spray and then layering in the chicken, broccoli, and rice. Give it a stir so everything is evenly distributed. Cover with the cheese. Pour the hot sauce over the top of everything.

Step 9

Put the pan in the Traeger at 325°F for 30-40 minutes, or until mixture is bubbly and heated through. Cover with tin foil if the top starts to brown too much.

Step 10

Remove and let cool for 5-10 minutes before serving.