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–+ servings
Chicken Wild Rice Casserole

Hearty Chicken Wild Rice Casserole for Cozy Family Meals

This Chicken Wild Rice Casserole combines flavorful chicken with wild rice and earthy mushrooms in a creamy sauce, perfect for cozy family meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Wild Rice Blend Follow package directions for cooking.
  • 1 lb Chicken Breasts/Thighs Chop into bite-size pieces.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Pepper Adjust according to taste.
  • 1 tsp Paprika Essential seasoning.
  • 2 tbsp Olive Oil For searing chicken.
  • 4 tbsp Unsalted Butter Adds richness to the sauce.
  • 1 medium Yellow Onion Base flavor for mirepoix.
  • 2 stalks Celery Can substitute with bell peppers.
  • 2 medium Carrots Can substitute with your favorite veggies.
  • 2 cloves Garlic Minced.
  • 8 oz Baby Bella/Creami Mushrooms Sauté until golden.
  • 4 cups Low Sodium Chicken Broth Can use vegetable broth.
  • 2 tbsp Cornstarch Thickens the sauce.
  • 1 cup Milk Can try plant-based alternatives.
  • 1 tsp Chicken Bouillon Optional if using broth.
  • 2 tbsp Dijon Mustard Adds tanginess.
  • 1 tbsp Worcestershire Sauce Adds depth to the sauce.
For the Seasoning
  • 1 tbsp Dried Herbs (Parsley, Basil, Thyme) Adjust to taste.
For the Cheese and Topping
  • 1 cup Sharp Cheddar Cheese Shredded.
  • 1 cup Parmesan Cheese Shredded.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can substitute.
  • 2 tbsp Extra Butter For toasting panko.
  • 1 tbsp Olive Oil For toasting panko.

Equipment

  • 9x13 baking dish
  • Large skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly coat a 9x13 baking dish with cooking spray.
  2. Pat the chicken dry and season with salt, pepper, and paprika. Sear in a skillet with olive oil for 6-8 minutes until opaque.
  3. Sauté diced onions, celery, and carrots in the same skillet for 5-6 minutes. Add minced garlic and cook for another 30 seconds.
  4. Cook sliced baby Bella mushrooms in the skillet for 5-7 minutes until golden brown.
  5. Whisk together chicken broth and cornstarch until smooth. Melt butter and olive oil in another saucepan, then add flour, cooking for 2 minutes.
  6. Gradually whisk in broth mixture and milk. Stir in seasonings and simmer until thickened, about 5 minutes. Fold in shredded cheeses.
  7. Combine sauce with chicken, vegetables, and cooked wild rice in a bowl. Transfer to the baking dish and add remaining cheese on top.
  8. Toast panko breadcrumbs in a skillet with butter and olive oil for 3-5 minutes until golden. Sprinkle over the casserole.
  9. Cover with foil and bake for 30-35 minutes. Remove foil in the last 10 minutes to crisp the topping.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Customize with seasonal veggies and feel free to make individual portions for a fun dinner experience.

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