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Chicken Wild Rice Casserole

Creamy Chicken Wild Rice Casserole For Cozy Family Nights

This Chicken Wild Rice Casserole combines tender chicken, nutty wild rice, and a rich homemade cream sauce for a comforting family dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Wild Rice Blend Cook according to package directions
  • 2 pounds Chicken (breasts or thighs) Substitute with rotisserie chicken for quicker prep
  • 8 ounces Mushrooms (baby bella/cremini) Substitute with shiitake or portabella for richer flavor
  • 1 medium Onion Fresh is preferred, powdered can be used in a pinch
  • 2 cloves Garlic Fresh minced garlic makes a big difference
  • 2 stalks Celery Add preferred vegetables like peas or bell peppers
For the Sauce
  • 4 tablespoons Butter For roux
  • 4 tablespoons Flour For roux
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1 cup Cheddar Cheese Use freshly grated for best melt
  • 1/2 cup Parmesan Cheese
  • 1 tablespoon Herbs & Spices (thyme, parsley, etc.) Adjust according to personal preference
For the Topping
  • 1 cup Panko Breadcrumbs Substitute with crushed cornflakes or stuffing mix for a different crunch

Equipment

  • Dutch oven
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Pat dry chicken and season with salt, pepper, and paprika. Sear in a Dutch oven for 6-7 minutes per side until golden brown. Remove and let rest.
  2. Sauté Vegetables: In the same Dutch oven, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until softened. Add minced garlic and cook for another minute.
  3. Cook Mushrooms: Add sliced mushrooms and sauté for 5-7 minutes until caramelized. Combine with chicken and vegetables.
  4. Make the Sauce: Melt butter in the pot, add flour to create a roux. Gradually whisk in broth and milk, cooking until thickened. Stir in cheeses and season.
  5. Combine & Assemble: In a bowl, mix cooked wild rice, chicken mixture, and sauce. Transfer to greased baking dish, top with cheese and panko.
  6. Bake: Preheat oven to 350°F. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This casserole is make-ahead friendly and freezes well. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

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