Classic Chicken and Wild Rice Hotdish

In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to boiling. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)

Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.

Sprinkle flour over vegetables in pan; stir until well combined. Add milk and bring mixture to a simmer, whisking to prevent any lumps. Add the cream, stock, thyme, nutmeg, and salt and pepper to taste. Simmer over low heat about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf ) and half of the cheese, stirring until cheese melts.

Pour the mixture into a buttered 3-quart baking dish. Top with remaining cheese. Bake at 375° for 25 minutes.

Meanwhile, put the crushed crackers, olive oil and a 1/4 teaspoon pepper in a heavy plastic bag; shake to combine. Sprinkle the cracker mixture evenly over the chicken mixture, and bake for 25 minutes more, until crackers are dark brown and center is bubbly.