Creamy Chicken Wild Rice Casserole for Cozy Family Nights

This Chicken Wild Rice Casserole combines juicy chicken, earthy mushrooms, and nutty wild rice in a rich cheese sauce, creating a comforting family favorite.

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Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings: 6 servings

Course: Casseroles

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Wild Rice Blend Cook according to package directions.
2 pounds Chicken Breasts or Thighs Juicy protein that enhances heartiness.

For the Aromatics

1 teaspoon Salt Adjust to taste.
1 teaspoon Pepper Adjust to taste.
1 teaspoon Paprika Adjust to taste.
2 tablespoons Olive Oil Or any neutral oil.
2 tablespoons Unsalted Butter Can substitute with margarine or vegan butter.
1 medium Yellow Onion Diced.
2 stalks Celery Chopped.
2 medium Carrots Diced.
3 cloves Garlic Minced.

For the Saucy Goodness

8 ounces Baby Bella mushrooms Or shiitake mushrooms.
2 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian option.
2 tablespoons Cornstarch Or flour as a thickening agent.
1 cup Milk Non-dairy alternatives work well.
1 cube Chicken Bouillon Adjust based on preference.
1 tablespoon Dijon Mustard Adjust based on preference.
1 tablespoon Dried Herbs (Parsley, Basil, Thyme) Fresh herbs can be used in smaller amounts.

For the Cheesy Finish

1 cup Sharp Cheddar Cheese Shredded.
1/2 cup Parmesan Cheese Shredded.
1 cup Panko Breadcrumbs Regular breadcrumbs can be a substitute.

Equipment

9x13-inch baking dish
Large skillet
Mixing bowl

Method

Steps

Preheat your oven to 350°F (175°C). Coat a 9x13 inch baking dish with cooking spray.
Season chicken with salt, pepper, and paprika. Sear in skillet until opaque outside, then let rest.
Sauté onion, celery, and carrots for 4-5 minutes. Add garlic and cook for 30 seconds more. Mix with chicken.
Sauté mushrooms until browned. Add chicken and vegetables back to the pot and mix.
Whisk chicken broth and cornstarch together. Melt butter and olive oil, sprinkle in flour, whisk in broth mixture and milk, then let it thicken.
Stir in cheeses until melted then fold in chicken, vegetables, and wild rice. Pour into baking dish and top with more cheese.
Toast panko breadcrumbs in a skillet with butter and olive oil, then sprinkle over casserole.
Cover with foil and bake for 30-35 minutes. Uncover for a crispy top in last 5-10 minutes.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Let the casserole rest for about 10 minutes after baking for better flavor melding and texture. Serve with a green salad or crusty bread for a complete meal.

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