A creamy, savory chicken casserole with nutty wild rice and yummy vegetables flavored with nutty parmesan and sage.
Preheat oven to 350
Place rice, stock, onion, carrot, celery, sage, 4 T butter and salt and pepper in a 9 x 13 casserole dish. Cover with foil and bake for about two hours until rice is almost done
Towards the end of the two hours, start cream sauce
Put flour and other 4 T butter in a skillet and cook on medium heat and stir until slightly brown
Dump in milk and sour cream all at once
Cook and stir until thickened and bubbly
Add garlic and parmesan and mix in
Dump in mushrooms, artichokes, half of the liquid from the jar and chicken
CAREFULLY remove rice from oven
Turn oven up to 450
Mix cream sauce mixture into rice
Place back in the oven, uncovered and cook 30-40 minutes until chicken is done through.