Chicken Wild Rice Casserole
Cheesy, creamy, a little earthy—this chicken wild rice casserole comes packed with tender chicken, chewy wild rice, buttery mushrooms, and two kinds of cheese. It’s the kind of dish that fills the kitchen with warm, nostalgic smells and makes you want to stand nearby with a spoon... you know, just in case.
6
servings
Ingredients
For the Casserole
- 1 cup (195 g) wild rice blend or pure wild rice
- 2.5 cups (600 ml) chicken broth divided
- 3 cups (400 g) cooked shredded chicken such as rotisserie
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini mushrooms sliced, can omit
- 1 small yellow onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) milk whole or 2%
- 1/2 cup (120 ml) heavy cream or more milk
- 1 tsp dried thyme
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) salt plus more to taste
- 1/2 tsp (0.5 tsp) black pepper
- 1/4 tsp (0.25 tsp) smoked paprika optional
- 1.5 cups (170 g) sharp cheddar cheese freshly shredded, divided
- 1/2 cup (50 g) Parmesan cheese freshly grated
Optional Topping
- 1/2 cup (30 g) panko breadcrumbs or crushed crackers
- 2 tbsp (28 g) melted butter
Equipment
- Large skillet
- 9x13 baking dish
- Medium Pot
- Mixing bowl
Instructions
- Cook the rice: Rinse the wild rice blend well. Combine with 2 cups chicken broth in a medium pot, bring to a boil, then cover and simmer for 45–50 minutes, or until tender. Drain off any excess liquid and set aside.
- Sauté the veggies: In a large skillet over medium heat, melt the butter. Add onion, carrots, celery, and mushrooms. Cook, stirring often, for 6–8 minutes until softened and fragrant.
- Add garlic and flour: Stir in minced garlic and cook for 1 minute. Sprinkle flour over the veggies and cook, stirring constantly, for 1–2 minutes to form a roux.
- Make the sauce: Slowly pour in the milk, remaining 1/2 cup chicken broth, and cream. Whisk constantly to keep the sauce smooth. Stir in thyme, parsley, salt, pepper, and smoked paprika if using. Simmer for 5–7 minutes, stirring frequently, until the sauce is thickened but pourable.
- Mix it up: Preheat oven to 375°F (190°C). In a large mixing bowl, combine cooked rice, shredded chicken, the creamy veggie sauce, and half the cheddar cheese. Mix thoroughly.
- Assemble and top: Lightly grease a 9x13 baking dish. Spread the mixture evenly in the dish. Top with remaining cheddar and all the Parmesan. If using the topping, toss breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
- Rest and serve: Let casserole cool for 5 minutes before serving for best results.
Notes
This casserole can be assembled ahead and baked fresh when ready to eat. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to 3 months. Variations: Omit mushrooms if desired, swap in turkey or sausage, use gluten-free flour, or change up cheeses for your favorites. For extra crunch, top with crushed crackers instead of breadcrumbs.
Nutrition
Calories: 485kcal | Carbohydrates: 34g | Protein: 32g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 980mg | Potassium: 590mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3275IU | Vitamin C: 5mg | Calcium: 370mg | Iron: 2.2mg