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Chicken and Wild Rice Casserole Recipe

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★★★★★

4.4 from 85 reviews

This comforting Chicken and Wild Rice Casserole features tender chicken, a fragrant wild rice blend, and a medley of sautéed vegetables baked in a creamy, cheesy sauce. Enhanced with a touch of herbs and optional crispy panko topping, this dish makes a hearty and satisfying meal perfect for family dinners or meal prepping.

Ingredients

Scale

Chicken, Rice and Veggies

  • 1 1/2 cups wild rice blend, uncooked (to be cooked according to package directions)
  • 1 1/2 lbs chicken breasts or thighs, chopped into large bite size pieces
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 yellow onion, diced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 6 cloves garlic, minced
  • 8 ounces baby Bella/cremini mushrooms, sliced

Cream Sauce

  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon (granulated, base or crushed cubes)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups freshly grated sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan cheese

Panko Topping (Optional)

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare for baking the casserole later.
  2. Prep Chicken: Pat the chopped chicken pieces dry with paper towels. Toss them with 1/4 teaspoon each of salt, pepper, and paprika to season evenly and set aside.
  3. Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear without moving for one minute, then stir and cook until the chicken pieces turn opaque but are not fully cooked through. Transfer chicken to a large bowl with a slotted spoon.
  4. Sauté Vegetables and Aromatics: Add a little olive oil or butter to the drippings in the pot if needed. Add the diced onions, chopped carrots, and celery and sauté until the onions are tender. Add the minced garlic and cook for another 30 seconds. Transfer these vegetables to the bowl with the chicken using a slotted spoon.
  5. Caramelize Mushrooms: In the same pot, melt 2 tablespoons of butter with a drizzle of olive oil over medium-high heat. Add the mushrooms, stir to coat evenly, then arrange in a single layer. Cook each side until mushrooms are deeply golden and caramelized. Transfer mushrooms to the chicken bowl.
  6. Make Cream Sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth and set aside. In the now empty pot, melt 2 tablespoons of butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook while whisking for 2 minutes to form a roux. Reduce heat to low, gradually whisk in the chicken broth mixture and milk, then add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper.
  7. Simmer and Thicken: Bring the sauce to a gentle simmer, whisking often until it thickens to a creamy consistency. Remove from heat and stir in 1 cup cheddar cheese until melted, followed by the Parmesan cheese until fully incorporated.
  8. Combine and Assemble: In the large bowl with chicken and vegetables, pour in the cream sauce and mix gently to combine all ingredients evenly. Spread the mixture into the prepared baking dish.
  9. Add Topping (Optional): If using, toss panko breadcrumbs with 1 tablespoon butter and 1 tablespoon olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the casserole. Optionally, sprinkle the remaining 1 cup cheddar cheese on top of the casserole before adding the panko.
  10. Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  11. Serve: Remove from the oven and let stand for 5 minutes before serving to allow the casserole to set for easier serving.

Notes

  • Wild rice blend needs to be cooked before assembling the casserole; follow package instructions.
  • Chicken breasts or thighs can be used based on preference; thighs will offer more moisture and richness.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure panko breadcrumbs are gluten-free or omit topping.
  • The panko breadcrumb topping is optional but adds a nice crunchy contrast.
  • To make the dish lower fat, reduce the amount of butter and cheese or use low-fat milk and cheese.
  • Use fresh herbs instead of dried if available, adjusting quantity accordingly.
  • Leftovers store well covered in the refrigerator for up to 3 days and reheat gently in the oven.

Keywords: chicken casserole, wild rice, creamy chicken bake, comfort food, dinner recipe, cheesy casserole, easy chicken recipe

Find it online: https://tastemadebyclara.com/chicken-and-wild-rice-casserole-recipe/