Description
A hearty and comforting Chicken and Wild Rice Casserole featuring tender chicken, a nutty wild rice blend, sautéed vegetables, and a rich creamy cheese sauce, topped with an optional crispy panko crust.
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 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 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
- 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 Fahrenheit and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- Prepare Chicken: Pat the chopped chicken dry with paper towels, then toss with 1/4 teaspoon each of salt, pepper, and paprika. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear for one minute without moving, then stir and cook until chicken pieces are opaque but not fully cooked through. Use a slotted spoon to transfer chicken to a large bowl.
- Sauté Vegetables: Add a drizzle of oil or butter to the pan drippings if dry. Add diced onions, chopped carrots, and celery and sauté until onions are tender. Add minced garlic and cook for 30 seconds more. Transfer mixture to the bowl with chicken using a slotted spoon.
- 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 evenly. Arrange mushrooms in a single layer and cook undisturbed until golden brown on one side, then flip to brown the other side. Transfer mushrooms to the bowl with chicken and veggies.
- Make Cream Sauce: In a separate cup, whisk together chicken broth and cornstarch; set aside. In the empty pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Lower heat to low, and gradually whisk in the broth mixture followed by milk, Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, dried basil, dried thyme, salt, and pepper.
- Simmer Sauce: Bring the sauce to a simmer while whisking frequently until it thickens. Remove from heat and whisk in 1 cup sharp cheddar cheese until melted, then stir in Parmesan cheese until melted.
- Combine Ingredients: Add the cooked wild rice blend, chicken, mushroom, and vegetable mixture into the sauce. Stir well until thoroughly combined. Taste and adjust seasoning with salt and pepper if needed. Transfer this mixture into the prepared baking dish. 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 to coat. Cook, stirring frequently, until breadcrumbs turn golden brown. Evenly sprinkle over the cheese layer on the casserole.
- Bake Casserole: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until hot, bubbly, and the cheese is melted.
Notes
- Use a wild rice blend rather than 100% wild rice, and avoid instant wild rice for best texture.
- Cook the wild rice blend by simmering in water and straining off excess. Check doneness around 25 minutes even if package says longer.
- Brown rice makes a great substitute and should be cooked before assembly.
- To use rotisserie chicken, stir 3 cups shredded chicken into the sauce with the rice instead of raw chicken.
- Store leftovers tightly covered in the fridge for up to 5 days.
- For meal prep, assemble casserole without panko topping and refrigerate covered up to 2 days. Add panko before baking and bake at 350 degrees Fahrenheit for 40-50 minutes until hot and bubbly.
- Prepping ingredients ahead of time (chopping, seasoning, grating cheese) saves time when assembling.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
