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Chicken Wild Rice Casserole

Hearty Chicken Wild Rice Casserole for Ultimate Comfort

This Chicken Wild Rice Casserole is a comforting dish filled with chicken, mushrooms, and wild rice in a creamy sauce, delivering wholesome goodness and ultimate satisfaction.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Wild Rice Blend Cook according to package directions.
  • 2 pounds Chicken Breasts or Thighs Chopped into bite-sized pieces.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Unsalted Butter Can replace with margarine.
  • 1 medium Yellow Onion Chopped.
  • 2 stalks Celery Chopped.
  • 2 medium Carrots Chopped.
  • 2 cloves Garlic Minced.
  • 8 ounces Baby Bella or Creamy Mushrooms Sliced.
  • 3 cups Low Sodium Chicken Broth
  • 2 tablespoons Cornstarch
  • 1 cup Milk Any plant-based milk works.
  • 1 cube Chicken Bouillon
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Herbs Mix of parsley, basil, thyme.
  • 1 cup Sharp Cheddar Cheese Shredded.
  • 1/2 cup Parmesan Cheese Grated.
  • 1 cup Panko Breadcrumbs For topping.
  • 2 tablespoons Additional Butter For toasting breadcrumbs.
  • 1 tablespoon Olive Oil For toasting breadcrumbs.

Equipment

  • 9×13-inch baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking dish by spraying it lightly with cooking spray.
  2. Season chicken with salt, pepper, and paprika. In a skillet, heat olive oil and sear the chicken for 5-7 minutes until opaque, then set aside.
  3. In the same skillet, sauté onion, celery, and carrots for about 5 minutes until tender. Add garlic and cook for another minute.
  4. Add mushrooms to the skillet, sauté for about 5-6 minutes until golden. Transfer everything to a large mixing bowl.
  5. Whisk chicken broth and cornstarch until smooth. Melt butter in the skillet, whisk in flour and gradually add broth mixture, stirring until thickened. Stir in cheese.
  6. Fold cooked wild rice and cheese sauce into the chicken and vegetable mixture until well combined.
  7. Transfer mixture to the baking dish and sprinkle remaining cheese over the top.
  8. Melt additional butter and olive oil in a skillet, add panko breadcrumbs, and toast until golden.
  9. Sprinkle toasted panko over the casserole, cover with foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to crisp topping.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Customize with seasonal veggies and enjoy this nutritious comfort food. Can be made-ahead and stored for convenience.

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