Description
This hearty Chicken and Wild Rice Casserole combines tender chicken pieces with a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce, all topped with an optional golden panko breadcrumb crust. Perfect for a comforting family meal, it’s easy to prepare, bake, and enjoy warm and bubbly.
Ingredients
Scale
Chicken, Rice and Veggies
- 1 1/2 cups wild rice blend, uncooked
- 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
- Preheat Oven: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prep Chicken: Pat the chopped chicken dry with a paper towel. Season evenly with salt, pepper, and paprika. Set aside while preparing to cook.
- 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 for one minute without moving, then continue cooking and stirring until the chicken turns opaque but is not fully cooked through. Transfer the chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the drippings if dry. Sauté onions, carrots, and celery over medium heat until the onions are tender. Add garlic and cook for 30 seconds. Transfer vegetables to the bowl with the chicken using a slotted spoon.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the same Dutch oven leftover drippings. Add mushrooms, stir to coat evenly, then spread in a single layer. Cook without stirring to allow deep golden caramelization on each side. Transfer mushrooms to the chicken and vegetables bowl.
- Prepare Cream Sauce: Whisk chicken broth and cornstarch together in a small bowl; set aside. In the empty Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes. Reduce heat to low, then gradually whisk in the broth-cornstarch mixture followed by milk, Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Simmer while whisking frequently until thickened. Remove from heat and whisk in 1 cup cheddar cheese and Parmesan cheese until melted.
- Combine Ingredients: Add the cooked wild rice, chicken, mushrooms, and sautéed vegetables into the cream sauce. Stir until everything is evenly combined. Taste and adjust seasoning with salt and pepper as needed. Transfer mixture to the prepared baking dish. Top with remaining 1 cup of cheddar cheese.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Cook, stirring frequently, until breadcrumbs turn golden brown. Sprinkle evenly over the cheese layer in the casserole dish.
- Bake: Cover the casserole with foil and bake at 350 degrees F for 35 minutes or until hot, bubbly, and cheese is melted. If desired, remove foil during last 5 minutes to brown the topping slightly.
Notes
- Use a wild rice blend instead of 100% wild rice and avoid instant wild rice for best texture. Cook according to package directions and check for doneness around 25 minutes.
- Brown rice can be substituted for wild rice for a similar nutty flavor and chewy texture; cook before adding to casserole.
- Rotisserie chicken can replace raw chicken by stirring in 3 cups shredded chicken into the sauce along with cooked rice.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For meal prep, assemble casserole without panko topping, cover with foil, and refrigerate up to 2 days. Add panko topping before baking. Bake for 40-50 minutes until bubbly and heated through.
- Ingredient prep ahead options include chopping and seasoning chicken, slicing mushrooms, chopping vegetables, mincing garlic, and grating cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
