Chicken Wild Rice Casserole Recipe
This Chicken Wild Rice Casserole is a comforting, hearty dish that combines tender chicken, nutty wild rice, and a creamy sauce, all baked to perfection. Packed with wholesome vegetables like mushrooms, celery, and onions, this casserole is rich in flavor and texture. The wild rice adds a delightful chewiness and earthy taste, while the creamy sauce brings everything together. It’s perfect for a cozy family dinner, meal prep, or even holiday gatherings. This make-ahead-friendly dish is both satisfying and nutritious, offering a balanced meal in one baking dish.
Ingredients:
Chicken, Rice, and Veggies
1 1/2 cups wild rice blend (uncooked; cook according to package directions)
1 1/2 lbs chicken breasts or thighs, chopped into large bite-size pieces
1/4 tsp each: salt, pepper, paprika
2 tablespoons olive oil (divided)
2 tablespoons unsalted butter (divided)
1 yellow onion, diced
3 stalks celery, chopped
3 carrots, chopped
6 cloves garlic, minced
8 ounces baby Bella/cremini mushrooms, sliced
Cream Sauce
2 cups low-sodium chicken broth
1 tablespoon cornstarch
3 tablespoon olive oil
1/3 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon (granulated, base, or crushed cubes)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon each: dried parsley, dried basil
1/2 teaspoon each: dried thyme, salt, pepper
2 cups freshly grated sharp cheddar cheese (divided)
1/2 cup freshly grated Parmesan cheese
Panko Topping (Optional)
3/4 cup panko breadcrumbs
2 tablespoon olive oil
Instructions:
1. Prepare Rice and Chicken:
Cook the wild rice blend according to package directions. Set aside.
Season chicken pieces with salt, pepper, and paprika. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Sear chicken until golden (about 2–3 minutes per side). Remove chicken from the skillet and set aside.
2. Cook Vegetables:
In the same skillet, add the remaining olive oil and butter.
Saute onions, celery, and carrots for 4 minutes. Add garlic and mushrooms; cook for another 3–4 minutes until fragrant.
3. Make the Cream Sauce:
Whisk chicken broth with cornstarch until smooth. Set aside.
In a large saucepan, add olive oil over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the broth mixture, followed by the milk.
Add chicken bouillon, Dijon mustard, Worcestershire sauce, and dried herbs. Stir until thickened, about 5 minutes.
Remove from heat and stir in 1 cup sharp cheddar cheese and Parmesan cheese until melted.
4. Assemble Casserole:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Combine the cooked rice, chicken, vegetables, and cream sauce in a large bowl. Transfer mixture to the prepared baking dish.
Sprinkle the top with the remaining sharp cheddar cheese.
5. Optional Panko Topping:
In a small skillet, heat butter and olive oil over medium heat. Add panko breadcrumbs and cook until golden. Sprinkle over the casserole.
6. Bake:
Cover the casserole with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, or until bubbly and golden on top.
Notes & Tips
Wild Rice Prep:
Wild rice takes longer to cook than white rice. Cook it separately according to package instructions (usually 45-50 minutes) before adding it to the casserole. You can also use a wild rice blend for a quicker option.
To save time, consider cooking the wild rice ahead of time and storing it in the refrigerator for up to 3 days.
Chicken Options:
Use cooked, shredded chicken breast or thighs. Rotisserie chicken works well for convenience.
For added flavor, season the chicken with herbs like thyme, rosemary, or sage before cooking.
Vegetables:
Classic additions include mushrooms, celery, carrots, and onions. Feel free to add peas, spinach, or broccoli for extra nutrition.
Sauté the vegetables until they’re tender for the best texture.
Creamy Sauce:
Create the creamy sauce using a combination of chicken broth and cream of mushroom soup or homemade béchamel. For a lighter version, substitute with Greek yogurt or light sour cream.
Add a splash of white wine for depth of flavor if desired.
Cheese Topping:
For a cheesy twist, sprinkle with Parmesan, cheddar, or mozzarella before baking. This adds a golden, bubbly top layer.
Make-Ahead and Freezing:
Make-Ahead: Assemble the casserole a day in advance, cover tightly, and store in the refrigerator. Bake when ready to serve.
Freezing: Freeze the unbaked or baked casserole for up to 3 months. Thaw overnight in the refrigerator and bake until heated through.
Baking Tips:
Bake at 375°F (190°C) for 30-35 minutes, or until bubbly and golden. Cover with foil for the first 20 minutes to prevent over-browning.
Serving Suggestions:
Serve with a side of green beans, steamed broccoli, or a crisp green salad.
A slice of crusty bread makes a great accompaniment for soaking up the creamy sauce.
This Chicken Wild Rice Casserole is a satisfying, one-dish meal that’s sure to become a family favorite!