Description
This Chicken and Wild Rice Casserole is a comforting, hearty dish featuring tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce topped with a golden panko crust. Perfect for make-ahead meals or freezer-friendly dinners, it's flavorful and satisfying for the whole family.
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. Lightly spray a 9x13 inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prepare Chicken: Pat the chopped chicken pieces dry with a paper towel. Toss them with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Set aside to season.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Place chicken in a single layer and sear for 1 minute without stirring, then continue to cook and stir until the chicken turns opaque but is not fully cooked through. Remove chicken with a slotted spoon into a large bowl.
- Sauté Vegetables: Add a drizzle of olive oil or butter to the drippings in the pot if dry. Add diced onions, chopped carrots, and celery. Sauté until onions are tender, then add minced garlic and cook for 30 seconds. Transfer vegetables to the bowl with the chicken using a slotted spoon.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the same pot. Add sliced mushrooms and stir to coat evenly, then spread in a single layer. Cook each side until deeply golden. Transfer mushrooms to the chicken bowl.
- Make Cream Sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth; 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 to form a roux. Reduce heat to low and gradually whisk in the chicken broth/cornstarch mixture followed by milk. Stir in Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Bring sauce to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar cheese and Parmesan cheese until melted and smooth.
- Combine Ingredients: Add the cooked chicken, sautéed vegetables, caramelized mushrooms, and cooked wild rice blend to the cream sauce. Stir until everything is evenly combined. Adjust seasoning with salt and pepper to taste. Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1 cup cheddar cheese evenly on top.
- Prepare Panko Topping: In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir to coat. Continue cooking until golden brown, then sprinkle evenly over the cheese layer on the casserole.
- Bake: Cover the casserole dish with foil and bake at 350 degrees F for 30-35 minutes, or until hot, bubbly, and the cheese is melted. Remove foil for the last 5 minutes if you want the topping extra crispy.
Notes
- *Use a wild rice blend, not 100% wild rice, and avoid instant wild rice. Cook by simmering in water and drain excess water. Check doneness at 25 minutes.
- Brown rice is a good substitute for wild rice, providing a similar nutty flavor and chewy texture.
- You can substitute rotisserie chicken by stirring 3 cups shredded chicken into the sauce along with the cooked rice.
- Store leftover casserole covered in the refrigerator for up to 5 days.
- To meal prep, assemble without panko topping and refrigerate up to 2 days before baking. Add panko topping just before baking.
- Ingredient prep can be done ahead: chop chicken and vegetables, mince garlic, slice mushrooms, and grate cheeses.
- To freeze, assemble and cool completely, then double wrap tightly and freeze up to 3 months. Thaw in refrigerator 24-48 hours before baking.
- When baking from frozen, add the panko topping last and bake covered at 350 degrees F for 40 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
