Description
This comforting Chicken and Wild Rice Casserole combines tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce topped with a golden panko crust. Perfect for hearty family dinners, this dish is flavorful, satisfying, and ideal for make-ahead meals.
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 9x13 inch baking dish with nonstick cooking spray to prepare for the casserole assembly.
- Prep Chicken: Pat the chopped chicken dry with paper towels. Toss the chicken with 1/4 teaspoon each of salt, pepper, and paprika. Set aside to season.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer, sear without moving for one minute, then stir and cook until opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the pot if needed. Add diced onions, chopped carrots, and celery; sauté until onions are tender. Stir in minced garlic and cook for 30 seconds. Transfer mixture to the bowl with chicken.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil in the same pot over medium-high heat. Add sliced mushrooms and stir to coat, then spread in a single layer. Cook each side until deeply golden brown. Transfer mushrooms to the chicken bowl with vegetables.
- Make Cream Sauce: Whisk chicken broth with cornstarch in a bowl and set aside. In the same empty pot, 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 chicken broth mixture and milk. Add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Bring to simmer, whisking frequently, until thickened.
- Add Cheese: Remove sauce from heat. Whisk in 1 cup sharp cheddar cheese until melted, then stir in Parmesan cheese until melted and smooth.
- Combine Ingredients: Add the cooked wild rice blend, chicken, mushrooms, and sautéed vegetables to the cream sauce. Stir to combine evenly. Taste and adjust salt and pepper if needed. Pour mixture into the prepared baking dish and sprinkle remaining 1 cup cheddar cheese evenly on top.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter with olive oil over medium heat. Add panko breadcrumbs and stir to coat. Cook until crumbs are golden brown. Sprinkle evenly over the cheese layer in the casserole dish.
- Bake: Cover the casserole with foil and bake in the preheated oven at 350 degrees F for 35 minutes, or until hot, bubbly, and the cheese is melted. Remove foil the last 5 minutes for a crispier top if desired.
Notes
- Use a wild rice blend instead of 100% wild rice and avoid instant wild rice for best texture.
- Check rice doneness at 25 minutes during cooking, even if directions suggest longer, to avoid overcooking.
- Brown rice is an excellent substitute for wild rice due to similar nutty flavor and chewy texture; cook prior to adding.
- For a quicker version, use 3 cups shredded rotisserie chicken stirred directly into the sauce with the rice.
- Store leftover casserole covered in the refrigerator for up to 5 days.
- This casserole can be assembled ahead without the panko topping; refrigerate up to 2 days before baking.
- To freeze: assemble up to baking step, cool completely, double wrap tightly, freeze up to 3 months, thaw in refrigerator 24-48 hours before baking.
- When ready to bake after freezing, add panko topping and bake covered for 40 minutes or until hot and bubbly.
- You can prep chicken, mushrooms, vegetables, garlic, and grate cheeses in advance to streamline assembly.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
