Ultimate Chicken Wild Rice Casserole for Cozy Family Nights

This Chicken Wild Rice Casserole is a comforting hug on a plate, brimming with juicy chicken, earthy mushrooms, and nutty wild rice.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breasts or Thighs Tender cuts; leftover or rotisserie chicken works well.

For the Vegetables

8 ounces Baby Bella Mushrooms Substitutes: shiitake or portabella.
1 Onion Fresh is ideal; use 1 tsp onion powder if unavailable.
2 cloves Garlic Fresh garlic cloves; 1 tsp garlic powder as an alternative.
1 cup Celery Provides flavor and nutrition; consider substitutes.
1 cup Carrots Provides flavor and nutrition; consider substitutes.

For the Creamy Sauce

4 tablespoons Butter Quality matters for a smooth consistency.
1/4 cup Flour Forms the base for a rich sauce.
4 cups Chicken Broth Homemade or low-sodium store-bought.
1 cup Milk Whole or low-fat.
1 teaspoon Thyme Fresh herbs elevate the dish.
1 teaspoon Parsley Fresh herbs elevate the dish.

For the Cheese

1 cup Sharp Cheddar Grated right before use.
1/2 cup Parmesan Freshly grated is preferred.

For the Topping

1 cup Panko Breadcrumbs Can be swapped with crushed cornflakes or Ritz crackers.

For the Rice

1 cup Wild Rice Substitute with brown rice if necessary.

Equipment

Dutch oven
9x13 inch baking dish

Method

Step-by-Step Instructions

Prep Chicken: Pat dry the chicken and season with salt, pepper, and paprika. Preheat the oven to 350°F.
Cook Chicken: Heat oil in a large Dutch oven and cook the chicken for 5-7 minutes per side until golden brown. Transfer to a bowl.
Sauté Aromatics: In the same pot, sauté onion, carrots, and celery for 5-6 minutes, add garlic, and cook for another minute.
Cook Mushrooms: Melt butter and sauté mushrooms in batches until deeply golden and tender, about 6-8 minutes.
Make Sauce: Create a roux with butter and flour, whisk in chicken broth and milk, and simmer until thickened. Stir in herbs and cheeses.
Combine Ingredients: Mix cooked chicken, sautéed vegetables, and rice into the sauce until well combined.
Assemble Casserole: Grease baking dish and pour the mixture in. Top with cheddar and panko breadcrumbs.
Bake: Cover with foil and bake for 30-35 minutes, then uncover for the last 10 minutes until golden and bubbling.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Prep ahead for smoother cooking; ensure rice is cooked al dente; use quality ingredients for best flavor.

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