Wild Rice and Mushroom Casserole

We're having roast chicken tonight and I wanted a change from potatoes as a side. Wild rice or a wild rice combo adds a nuttiness to this dish that white rice just can't deliver. I wanted a sauce that was lower in calories so I went for the Philly cooking cream which only has 100 calories per 1/4 cup. The other option I thought would work would be to use an entire container(8 wedges) of the Laughing Cow spreadable cheese. There are several flavors to choose from that would all work equally well. If you decide to use Laughing Cow cheese, make sure you unwrap the wedges and leave them out to come to room temp. before adding to the sauce mix.

Serves 8

3 cups cooked wild rice
5 slices of proscuitto ham
1 1/2 cups lowfat milk
1/2 cup chicken or veggie stock
1 10 oz container of Philly Cooking Cream(plain)
1/4 cup flour
3 tablespoons butter or margarine (I use Smart Balance)
1 tablespoon olive oil
1 cup minced mushrooms
2 large shallots minced
1 cup minced celery
2 cloves garlic
1/2 teaspoon dried thyme
salt and pepper

Preheat the oven to 350. On a lined baking sheet, place the proscuitto, do not overlap. Bake for 15 minutes or until the proscuitto is crispy. Set aside. In a medium sauce pan, melt 2 tablespoons butter or margarine over medium/high heat. Add the flour and whisk until combined. Cook, stirring continuously for 1 minutes. Add the milk, stock,thyme, salt and pepper to taste. Keep whisking quickly until the liquids are combined with the flour. Switch to a spoon and stir continuously until the liquids have thickened and coat the back of your spoon. Turn off the heat and whisk in the Philly Cooking Cream until the sauce is smooth. In a large skillet, heat the oil and remaining 1 tablespoon of butter. Add the shallots, garlic, celery,and mushrooms. Season with salt and pepper. Cook over medium/high heat,stirring as little as possible, until the veggies are soft and most of the liquid from the mushrooms has evaporated.
Spray a 2-3 quart casserole with cooking spray. Crumble the proscuitto. Combine the cooked rice, veggies. proscuitto and sauce together. Pour the mixture into the greased casserole. Bake at 350 for uncovered for 30 minutes.