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Chicken Wild Rice Casserole Recipe

Chicken Wild Rice Casserole Recipe
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★★★★★

5.2 from 8 reviews

This comforting Chicken Wild Rice Casserole combines tender chicken, a medley of sautéed vegetables, and nutty wild rice in a creamy cheddar sauce, topped with a golden, crispy panko crust. Perfect for family dinners, this dish offers a hearty and flavorful meal that’s both satisfying and wholesome.

Ingredients

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Chicken, Rice and Veggies

  • 1½ cups wild rice blend, cooked according to package directions
  • 1½ pounds chicken breasts or thighs, chopped into bite-size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon 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
  • ⅓ cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups freshly grated sharp cheddar cheese, divided
  • ½ cup freshly grated Parmesan cheese

Panko Topping

  • ¾ cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
  2. Season Chicken: Pat the chicken pieces dry with paper towels and toss them with salt, pepper, and paprika for balanced seasoning.
  3. Sear Chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken and sear until the pieces turn opaque but are not fully cooked through. Remove and transfer to a large bowl.
  4. Sauté Vegetables: In the same pot, add chopped onions, carrots, and celery. Cook until they become tender, about 5-7 minutes. Add minced garlic and cook for an additional 30 seconds. Transfer all the vegetables to the bowl with the chicken.
  5. Cook Mushrooms: Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the pot. Sauté the sliced mushrooms until golden brown, about 5 minutes. Add them to the chicken and vegetable mixture.
  6. Make Cream Sauce: Whisk together chicken broth and cornstarch in a small bowl until smooth. In the pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Stir in the flour and cook for 2 minutes to form a roux. Gradually whisk in the broth mixture and milk, stirring constantly to avoid lumps. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, basil, thyme, salt, and pepper. Simmer gently until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1 cup of cheddar cheese and Parmesan until melted and smooth.
  7. Combine Ingredients: Add the chicken and vegetable mixture along with the cooked wild rice into the sauce. Stir well to combine everything evenly. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup of cheddar cheese evenly on top.
  8. Prepare Panko Topping: In a small skillet, toast the panko breadcrumbs with 1 tablespoon butter and 1 tablespoon olive oil over medium heat until golden brown and crisp, about 3-5 minutes. Sprinkle the toasted panko evenly over the casserole.
  9. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 to 35 minutes, or until the casserole is hot and bubbly throughout. Remove foil for the last 5 minutes if you want a crispier top.

Notes

  • You can substitute the wild rice blend with brown rice or white rice if preferred.
  • For a lower-fat version, use chicken breasts and reduce the cheese amount.
  • Ensure the chicken is not fully cooked when searing since it will finish cooking in the oven.
  • Use low sodium chicken broth and moderate the salt to control sodium content.
  • To make it gluten-free, substitute flour with a gluten-free all-purpose blend and use gluten-free panko breadcrumbs.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken casserole, wild rice casserole, creamy chicken recipe, comfort food, baked casserole

Find it online: https://servedbynora.com/chicken-wild-rice-casserole-recipe/