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Chicken Wild Rice Casserole

Cozy Chicken Wild Rice Casserole for Family Comfort Nights

This Chicken Wild Rice Casserole is a comforting dish perfect for family nights, adaptable with seasonal vegetables and rich flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Wild Rice Blend Can substitute with brown rice.
  • 1 pound Chicken Breasts/Thighs Thighs may impart more flavor.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 tablespoons Unsalted Butter Adds richness to the sauce.
  • 1 cup Yellow Onion Diced, serves as base flavor.
  • 1 cup Celery Diced, contributes crunch.
  • 1 cup Carrots Diced, adds sweetness.
  • 3 cloves Garlic Minced, essential for depth.
  • 8 ounces Baby Bella/Creamy Mushrooms Sliced, adds umami.
  • 2 cups Low Sodium Chicken Broth Base for the sauce.
  • 2 tablespoons Cornstarch Thickens the sauce.
  • 2 tablespoons Flour Key for roux.
  • 1 cup Milk For creaminess.
  • 1 tablespoon Dijon Mustard Adds tang.
  • 1 tablespoon Worcestershire Sauce Enhances flavor.
  • 1 tablespoon Dried Herbs (Parsley, Basil, Thyme) Feel free to use fresh.
  • 1 cup Cheddar Cheese Shredded, provides creaminess.
  • 1/2 cup Parmesan Cheese Shredded, adds flavor.
  • 1 cup Panko Breadcrumbs For topping.

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing Bowl

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by lightly spraying it with cooking spray.
  2. Season the chicken pieces with salt, pepper, and paprika; set aside.
  3. In a large skillet, heat olive oil and sear seasoned chicken for about 5–7 minutes until opaque, then set aside.
  4. Sauté diced onion, celery, and carrots in the same skillet for 5–6 minutes until tender, then add minced garlic.
  5. Cook sliced mushrooms with butter until golden brown, then mix with the vegetables and chicken.
  6. Whisk together chicken broth and cornstarch, then prepare a roux with butter and flour; slowly whisk in milk.
  7. Stir in cheddar and Parmesan cheese until melted, then combine with chicken and wild rice.
  8. Transfer the mixture to the baking dish, leveling off for even cooking.
  9. Sprinkle remaining cheese and panko breadcrumbs on top, then cover with foil.
  10. Bake for 30–35 minutes, removing foil for the last 5 minutes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for 2-3 months.

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