This hearty and comforting Chicken Wild Rice Casserole is the perfect dish for cozy family dinners or meal prepping for a busy week. Packed with tender chicken, vibrant vegetables, nutty wild rice, and a luscious cream sauce, it’s finished with a cheesy, golden topping for ultimate satisfaction. This recipe is a wholesome, flavor-packed twist on a classic comfort food favorite.
Ingredients:
Chicken, Rice, and Vegetables:
- 1 ½ cups wild rice blend (cooked according to package directions)
- 1 ½ lbs. chicken breasts or thighs, chopped into large bite-size pieces
- ¼ tsp each salt, pepper, paprika
- 2 tbsp olive oil (divided)
- 2 tbsp 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 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ⅓ cup all-purpose flour
- 2 cups milk
- 2 tsp chicken bouillon (granulated, base, or crushed cubes)
- 1 ½ tsp Dijon mustard
- 1 ½ tsp Worcestershire sauce
- 1 tsp each dried parsley, dried basil
- ½ tsp each dried thyme, salt, pepper
- 2 cups freshly grated sharp cheddar cheese (divided)
- ½ cup freshly grated Parmesan cheese
Panko Topping (Optional):
- ¾ cup panko breadcrumbs
- 1 tbsp butter
- 1 tbsp olive oil
Instructions:
- Prepare the Wild Rice: Cook the wild rice blend according to the package instructions. Set aside.
- Cook the Chicken: Season chicken pieces with salt, pepper, and paprika.Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables: In the same skillet, heat remaining olive oil and butter.Add onions, celery, carrots, and mushrooms. Sauté until softened, about 5-7 minutes.Stir in garlic and cook for another minute. Remove from heat.
- Make the Cream Sauce: In a large saucepan, heat butter and olive oil over medium heat.Whisk in the flour and cook for 1-2 minutes until lightly golden.Gradually add chicken broth, whisking constantly to avoid lumps.Stir in milk, chicken bouillon, Dijon mustard, Worcestershire sauce, and seasonings (parsley, basil, thyme, salt, and pepper). Simmer until thickened.Stir in 1 ½ cups cheddar cheese and Parmesan cheese until melted and smooth.
- Combine and Assemble: In a large mixing bowl, combine cooked wild rice, chicken, sautéed vegetables, and the cream sauce. Mix until everything is evenly coated.Transfer the mixture to a greased 9×13-inch baking dish.
- Add the Topping: Sprinkle the remaining ½ cup cheddar cheese over the casserole.If using the panko topping, mix breadcrumbs with melted butter and olive oil, then sprinkle over the cheese.
- Bake: Preheat oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until golden and bubbly.
- Serve and Enjoy: Let the casserole rest for 5 minutes before serving. Pair with a side salad or roasted vegetables for a complete meal.
Conclusion:
Creamy Chicken Wild Rice Casserole is a soul-soothing dish that combines the wholesome flavors of tender chicken, hearty rice, and rich cream sauce. It’s an ideal choice for any occasion, whether you’re feeding a crowd or planning leftovers. Enjoy the warm, cheesy goodness that brings everyone to the table!
Creamy Chicken Wild Rice Casserole
A hearty casserole combining wild rice, tenderchicken, fresh vegetables, and a creamy cheese sauce, topped with crispy pankofor the ultimate comfort meal.
Ingredients
Chicken Rice, and Vegetables:
- 1 ½ cups wild rice blend cooked according to package directions
- 1 ½ lbs. chicken breasts or thighs chopped into large bite-size pieces
- ¼ tsp each salt pepper, paprika
- 2 tbsp olive oil divided
- 2 tbsp 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 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ⅓ cup all-purpose flour
- 2 cups milk
- 2 tsp chicken bouillon granulated, base, or crushed cubes
- 1 ½ tsp Dijon mustard
- 1 ½ tsp Worcestershire sauce
- 1 tsp each dried parsley dried basil
- ½ tsp each dried thyme salt, pepper
- 2 cups freshly grated sharp cheddar cheese divided
- ½ cup freshly grated Parmesan cheese
Panko Topping Optional:
- ¾ cup panko breadcrumbs
- 1 tbsp butter
- 1 tbsp olive oil
Instructions
- Prepare the Wild Rice: Cook the wild rice blend according to the package instructions. Set aside.
- Cook the Chicken: Season chicken pieces with salt, pepper, and paprika. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables: In the same skillet, heat remaining olive oil and butter. Add onions, celery, carrots, and mushrooms. Sauté until softened, about 5-7 minutes. Stir in garlic and cook for another minute. Remove from heat.
- Make the Cream Sauce: In a large saucepan, heat butter and olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add chicken broth, whisking constantly to avoid lumps. Stir in milk, chicken bouillon, Dijon mustard, Worcestershire sauce, and seasonings (parsley, basil, thyme, salt, and pepper). Simmer until thickened. Stir in 1 ½ cups cheddar cheese and Parmesan cheese until melted and smooth.
- Combine and Assemble: In a large mixing bowl, combine cooked wild rice, chicken, sautéed vegetables, and the cream sauce. Mix until everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish.
- Add the Topping: Sprinkle the remaining ½ cup cheddar cheese over the casserole. If using the panko topping, mix breadcrumbs with melted butter and olive oil, then sprinkle over the cheese.
- Bake: Preheat oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until golden and bubbly.
- Serve and Enjoy: Let the casserole rest for 5 minutes before serving. Pair with a side salad or roasted vegetables for a complete meal.