Description
This comforting Chicken and Wild Rice Casserole combines tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce, all baked to bubbly perfection with an optional crispy panko topping. It makes a perfect make-ahead meal for cozy family dinners.
Ingredients
Scale
Chicken, Rice and Veggies
- 1 1/2 cups wild rice blend, cooked according to package directions (measure 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 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
- 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: While the chicken is still on the cutting board, pat it dry with a paper towel. Toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Set aside for seasoning.
- Cook chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and sear without moving for one minute, then stir and cook until the chicken turns opaque but is not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté vegetables and aromatics: Add a bit of oil or butter to the drippings if dry. Add diced onions, chopped carrots, and celery to the pot and sauté until onions are tender. Add minced garlic and sauté for 30 seconds, then transfer all 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 leftover drippings. Add the sliced mushrooms, stir to coat, and arrange them in a single layer. Cook mushrooms on each side until deeply golden, then transfer to the chicken bowl with a slotted spoon.
- Prepare cream sauce: Whisk together chicken broth and cornstarch in a measuring cup; set aside. In the now 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; gradually whisk in the chicken broth mixture, milk, Dijon mustard, Worcestershire sauce, chicken bouillon, and spices. Simmer, whisking often, until thickened. Remove from heat and whisk in 1 cup cheddar cheese until melted, then add Parmesan cheese until melted.
- Combine casserole: Add the cooked chicken, mushrooms, sautéed vegetables, and cooked wild rice blend to the sauce. Stir well to combine. Taste and adjust salt and pepper if needed. Transfer mixture into the prepared casserole dish and sprinkle the remaining 1 cup cheddar cheese evenly over the top.
- Prepare panko topping (optional): In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir until coated. Continue cooking until the crumbs become golden brown. Evenly sprinkle the toasted panko topping over the cheese layer on the casserole.
- Bake: Cover the casserole and bake at 350 degrees F for 30 to 35 minutes or until hot, bubbly, and the cheese is melted. Remove from oven and serve warm.
Notes
- Use a wild rice blend rather than 100% wild rice and avoid instant wild rice for best texture. Simmer in water and strain excess; check for doneness after 25 minutes.
- Brown rice is an excellent substitute for wild rice due to its similar nutty flavor and chewy texture; cook prior to adding to casserole.
- For a quicker option, substitute cooked shredded rotisserie chicken by stirring 3 cups into the sauce with cooked rice.
- Store leftovers tightly covered in the refrigerator up to 5 days.
- To meal prep, assemble the casserole without panko topping and refrigerate covered for up to 2 days. Add panko just before baking. Bake for 40 to 50 minutes until heated through.
- Ingredient prep tips: season and chop chicken, slice mushrooms, chop onions, carrots, celery, mince garlic, and grate cheeses ahead to save time during assembly.
- Freezing instructions: assemble casserole fully or without panko, cool completely, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw 24-48 hours in refrigerator before baking, add panko topping just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
