Description
This comforting Chicken and Wild Rice Casserole combines tender chicken, a flavorful wild rice blend, sautéed vegetables, and a creamy cheese sauce, all topped with a golden panko crust. Perfect for a hearty family meal, it’s baked to bubbly perfection and delivers rich, savory flavors with every bite.
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 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 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp 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 and lightly spray a 9×13 inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prep Chicken: Pat the chopped chicken dry with paper towels. Toss evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika, then set aside to season.
- 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 stirring, then cook and stir until chicken pieces are opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of oil or butter to the drippings if needed. Add diced onions, chopped carrots, and celery to the pot and sauté until onions are tender. Stir in minced garlic and cook for 30 seconds, then transfer this vegetable mixture to the chicken bowl with 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, stirring to coat evenly. Arrange mushrooms in a single layer and cook undisturbed on each side until deeply golden. Transfer mushrooms to the chicken bowl using a slotted spoon.
- Make Cream Sauce: Whisk together chicken broth and cornstarch in a bowl and 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 continuously. Lower heat and gradually whisk in the chicken broth mixture followed by milk, Dijon mustard, Worcestershire sauce, chicken bouillon, dried herbs, salt, and pepper.
- Thicken Sauce: Bring the sauce to a simmer while whisking frequently until it thickens. Remove from heat, then stir in 1 cup cheddar cheese and the Parmesan cheese until fully melted and smooth.
- Combine Ingredients: Add the cooked chicken, caramelized mushrooms, sautéed vegetables, and cooked wild rice blend to the cream sauce. Stir well to combine evenly. Adjust seasoning with additional salt and pepper if needed. Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1 cup cheddar cheese evenly on top.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Cook until breadcrumbs turn golden brown, then sprinkle the toasted panko over the cheese layer of the casserole.
- Bake: Cover the casserole with foil and bake in the preheated oven for 30 to 35 minutes, or until the casserole is hot, bubbly, and cheese is melted and slightly golden on top. Remove foil during the last 5 minutes if you prefer a crisper cheese top.
Notes
- Use a wild rice blend instead of 100% wild rice and avoid instant varieties. Simmer the wild rice blend in water and drain any excess after cooking. Check doneness around 25 minutes as cooking times may vary.
- Brown rice can be used as a substitute for wild rice for a similar nutty flavor and chewy texture; cook before mixing into casserole.
- If you prefer, use 3 cups shredded rotisserie chicken instead of cooking raw chicken. Stir into the sauce with the cooked rice.
- Store leftovers covered or in an airtight container in the refrigerator for up to 5 days.
- For meal prep, assemble the casserole without the panko topping and refrigerate covered up to 2 days. Store the panko topping separately at room temperature. Bake for 40 to 50 minutes at 350 degrees F when ready, until heated through and bubbly.
- To prep in advance, you can chop and season the chicken, slice mushrooms, chop vegetables, mince garlic, and grate cheeses to save time on the day of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
