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Creamy Chicken and Wild Rice Casserole Recipe

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4.9 from 147 reviews

This comforting Chicken and Wild Rice Casserole combines tender chicken, a nutty wild rice blend, and a medley of sautéed vegetables in a creamy, flavorful sauce topped with melted cheddar and parmesan cheeses. An optional crunchy panko breadcrumb topping adds a delightful texture, making this dish a perfect hearty meal for family dinners or special occasions.

Ingredients

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 or 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 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon 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. Cook the wild rice blend: Prepare 1 1/2 cups uncooked wild rice blend according to package directions. Once cooked, set aside to cool slightly.
  2. Season the chicken: In a bowl, toss the chopped chicken pieces with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp paprika to evenly coat.
  3. Sauté the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Sauté the vegetables: In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add diced onion, chopped celery, chopped carrots, minced garlic, and sliced mushrooms. Cook over medium heat until vegetables are tender and fragrant, about 8-10 minutes.
  5. Prepare the cream sauce base: To the cooked vegetables in skillet, sprinkle 1/3 cup flour and stir for 1-2 minutes to form a roux. Slowly whisk in 2 cups milk and 2 cups low sodium chicken broth, ensuring no lumps form.
  6. Add flavorings to sauce: Stir in 2 teaspoons chicken bouillon, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and additional 1/2 teaspoon salt and 1/2 teaspoon pepper. Simmer the sauce until thickened, about 4-5 minutes.
  7. Incorporate cheeses: Remove skillet from heat and stir in 1 1/2 cups of the sharp cheddar cheese and all the Parmesan cheese until melted and smooth.
  8. Combine rice, chicken, and sauce: In a large mixing bowl or directly in the casserole dish, combine the cooked wild rice, sautéed chicken, and cream sauce mixture. Mix well to evenly distribute all ingredients.
  9. Preheat oven: Preheat your oven to 350°F (175°C).
  10. Assemble the casserole: Transfer the mixture into a greased 9×13 inch baking dish. Sprinkle remaining 1/2 cup sharp cheddar cheese evenly over the top.
  11. Optional panko topping: In a small skillet, melt 1 tablespoon butter with 1 tablespoon olive oil. Add 3/4 cup panko breadcrumbs and toast over medium heat until golden brown and crisp, about 3-4 minutes. Evenly sprinkle toasted panko over the cheese layer.
  12. Bake the casserole: Place the casserole in the preheated oven and bake uncovered for 30 minutes or until bubbly and the topping is golden brown.
  13. Rest and serve: Remove casserole from oven and let rest for 5-10 minutes before serving to allow flavors to settle and the dish to firm up.

Notes

  • Using a combination of chicken breasts and thighs adds tenderness and flavor to the dish.
  • Wild rice blend usually contains a mix of wild and brown rice; cooking according to package directions is essential for perfect texture.
  • The panko topping is optional but adds a delicious crispy texture contrast.
  • To make this dish gluten free, substitute the flour with a gluten-free flour blend and use gluten-free panko if topping is used.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave to maintain creaminess.

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