Classic Chicken and Wild Rice Hotdish

Photos: Jennifer May

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An Easier Way to Deliver Hot and Cheesy Deliciousness
It's not that we don't adore lasagna—but we have to admit that the return on investment for this crowd-pleasing classic is pretty low (if you're making it from scratch). You spend a couple of hours in the kitchen, only to watch the lasagna be gobbled up in minutes. Save this pasta bake for a night when you can savor it at home (and enjoy the leftovers for days)—and try one of these other recipes the next time you have to bring something to a party. They're from Amy Thielen's new cookbook, The New Midwestern Table, which brims with 200 recipes for the rustic, soul-tugging cuisine of Thielen's potluck-centric childhood in Minnesota.

First up is this homespun "hotdish," an update on the famous chicken-wild rice combination. Thielen makes a simple, fresh mushroom sauce instead of using the traditional canned cream-soup base, though she still calls for a topping made from Ritz or Keebler Club crackers.

Get the recipe: Classic Chicken and Wild Rice Hotdish
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