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Chicken Wild Rice Casserole

Delicious Chicken Wild Rice Casserole for Cozy Family Nights

A hearty Chicken Wild Rice Casserole filled with juicy chicken, earthy mushrooms, and nutty wild rice for a comforting dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Wild Rice Blend brown rice can be a speedy alternative
  • 2 pieces Chicken Breast/Thighs choose lean chicken for protein
  • 1 teaspoon Salt essential for seasoning
  • 1 teaspoon Pepper essential for seasoning
  • 1 teaspoon Paprika smoked paprika boosts flavor depth
  • 1 tablespoon Olive Oil great for sautéing
  • 2 tablespoons Unsalted Butter adds richness to the sauce
  • 1 medium Yellow Onion creates a savory base
  • 2 stalks Celery essential for a classic mirepoix
  • 2 medium Carrots essential for a classic mirepoix
  • 2 cloves Garlic fresh garlic enhances aroma
  • 8 ounces Mushrooms (Baby Bella/Cremeni) provide umami flavor
  • 2 cups Low Sodium Chicken Broth serves as the sauce base
  • 2 tablespoons Cornstarch used to thicken the sauce
  • 1 cup Milk ensures a creamy consistency
  • 1 tablespoon Dijon Mustard adds depth
  • 1 tablespoon Worcestershire Sauce adds depth
  • 1 tablespoon Dried Herbs (Parsley, Basil, Thyme) elevate the flavor profile
  • 1 cup Freshly Grated Cheese (Sharp Cheddar & Parmesan) brings creaminess and taste
  • 1 cup Panko Breadcrumbs added for crunch
Optional Toppings
  • 1 cup Water Chestnuts for added crunch

Equipment

  • 9x13 baking dish
  • Large skillet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 baking dish with cooking spray.
  2. Season chicken breasts or thighs with salt, pepper, and paprika. Sear in a skillet with olive oil until cooked through, about 5-7 minutes on each side.
  3. Sauté chopped onion, diced celery, and carrots in the same skillet for 5-7 minutes. Add minced garlic for another minute.
  4. Melt 2 tablespoons of unsalted butter and sauté sliced mushrooms until golden brown, about 4-5 minutes.
  5. Whisk together cornstarch and chicken broth until smooth. In the skillet, melt another tablespoon of butter and create a roux by adding flour. Stir in the broth and add milk to thicken.
  6. Combine cooked chicken, vegetable medley, and wild rice in a bowl. Pour creamy cheese sauce over and mix gently.
  7. Spread the mixture into the baking dish, sprinkle remaining cheese on top, and bake covered for 30-35 minutes.
  8. Toast panko breadcrumbs in a mix of butter and olive oil until golden, about 3-4 minutes. Sprinkle over the casserole and bake uncovered for the last 10 minutes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

This Chicken Wild Rice Casserole can easily incorporate leftovers and is customizable with seasonal vegetables.

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