Deliciously Cozy Chicken Wild Rice Casserole Recipe

A cozy Chicken Wild Rice Casserole that warms the soul with tender chicken, nutty wild rice, and a creamy savory sauce.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 cup Onion Adds aromatic flavor; can be substituted with shallots for a milder taste.
2 medium Carrots Provides subtle sweetness and crunch; any variety works or use parsnips as a substitute.
2 stalks Celery Essential for that classic casserole flavor; try green bell pepper for a different twist.
1 cup Wild Rice Delivers a nutty texture and hearty flavor; feel free to use long-grain rice if you're in a pinch.
4 cups Chicken Broth Infuses the dish with savory goodness; vegetable broth can be used for a vegetarian alternative.
2 pounds Chicken Breasts The main protein; boneless skinless thighs will add more richness if preferred.

For the Sauce

10 tablespoons Butter Enhances the richness of the casserole; swap for olive oil for a lighter option.
1/3 cup Flour Thickens the sauce for a luscious texture; gluten-free flour can also work.
1 tablespoon Poultry Seasoning A warm blend of spices that elevates the chicken flavor; fresh thyme or rosemary can substitute.
2 cups Milk Creates the creamy base; consider non-dairy alternatives for a dairy-free version.

For the Topping

2 cups Cubed Bread Adds a delightful crispy element on top; day-old bread or any sturdy bread works best.

Equipment

Oven
Baking Dish
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). In a large baking dish, combine diced onion, carrots, celery, wild rice, and chicken broth. Stir well and cover with aluminum foil. Bake for 1 hour and 15 minutes.
While the casserole is baking, melt 4 tablespoons of butter in a saucepan over medium heat. Add flour, salt, and poultry seasoning, whisk to create a smooth paste, and cook for about 1 minute. Gradually whisk in milk until sauce thickens.
Remove the foil from the casserole. Add chicken pieces over the rice and pour the creamy sauce on top. Stir gently to coat the chicken.
Melt the remaining 6 tablespoons of butter. Toss cubed bread in melted butter and distribute evenly over the casserole.
Raise the oven temperature to 450°F (232°C) and bake uncovered for 20-30 minutes until chicken is cooked through and bread cubes are golden brown.
Remove from oven, let cool slightly, and garnish with salt, pepper, or fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Prep the casserole 24 hours in advance for easy weeknight dinners. Consider using rotisserie chicken for a quicker prep time. It freezes well for up to 3 months.

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