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Chicken Wild Rice Casserole

Creamy Chicken Wild Rice Casserole for Cozy Nights

This Creamy Chicken Wild Rice Casserole combines juicy chicken, earthy mushrooms, and nutty wild rice for a cozy meal. Perfect for busy nights!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Wild Rice Blend Aim for a mix rather than pure wild rice.
  • 4 cups Chicken (breasts or thighs) Cut into 1-inch pieces or use rotisserie chicken.
  • 8 ounces Mushrooms (baby Bella) Offer robust flavor; choose these over white button mushrooms.
  • 1 medium Onion Fresh onions are ideal, powdered can be used.
  • 2 cloves Garlic Minced fresh is best, garlic powder can work.
  • 2 stalks Celery Can replace with bell peppers.
  • 2 medium Carrots Provides sweetness and color.
  • 4 tablespoons Butter Unsalted is preferred.
  • 1/4 cup Flour Can be swapped for cornstarch for gluten-free.
  • 2 cups Milk Whole milk provides richness.
  • 2 cups Chicken Broth Homemade or low sodium recommended.
  • 1 cup Cheddar Cheese Freshly grated melts more evenly.
  • 1/2 cup Parmesan Cheese Combining with cheddar enhances flavor.
  • 1 cup Panko Breadcrumbs Toast for extra crunch before topping.
Optional Additions
  • 1/4 cup Herbs (parsley or thyme) Fresh herbs can elevate the dish.
  • Vegetables (broccoli, asparagus) Mix in your favorites for added nutrition.
  • 1 teaspoon Spices (paprika or black pepper) Season to your preference.

Equipment

  • Dutch oven
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large Dutch oven, sear seasoned chicken pieces until opaque, about 6-8 minutes. Remove and set aside.
  3. In the same pot, add oil or butter, sauté onions, carrots, and celery for about 5-7 minutes. Add garlic in the last 1-2 minutes.
  4. Add sliced mushrooms with a pinch of salt and pepper; cook for 5-6 minutes until golden brown.
  5. Melt 4 tablespoons of butter in the pot. Whisk in 1/4 cup of flour to create a roux. Gradually whisk in chicken broth and milk, cooking until thickened, about 5-7 minutes, then stir in cheeses.
  6. Add chicken, sautéed veggies, and cooked wild rice into the pot. Stir until well-coated with sauce.
  7. Pour mixture into prepared baking dish, top with cheese and toasted panko breadcrumbs.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 250IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

This Chicken Wild Rice Casserole makes for a comforting meal that can be made ahead and stored in the freezer for easy weeknight dinners.

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