Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda Thompson
  • Total Time: 1 hour 20 minutes
  • Yield: 8 to 10 servings 1x

Description

A creamy homemade chicken and wild rice casserole with tender chicken, earthy mushrooms, vegetables, cheddar, Parmesan, and a buttery golden panko topping. This hearty family dinner contains no canned soup and can be assembled ahead or frozen for later.

Ingredients

Scale
  • 1 1/2 cups wild rice blend, measured uncooked and cooked according to package directions
  • 1 1/2 pounds boneless chicken breasts or thighs, cut into large bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 6 garlic cloves, minced
  • 8 ounces baby Bella or cremini mushrooms, sliced
  • 2 cups low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon
  • 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 black pepper
  • 2 cups freshly grated sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
  2. Cook the wild rice blend according to the package directions. Check it after about 25 minutes and drain any excess water.
  3. Pat the chopped chicken dry. Toss it with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
  4. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 1 minute without moving it. Continue cooking and stirring until the outside turns opaque, then transfer the chicken to a large bowl.
  5. Add the onion, carrots, and celery to the pot. Add a small amount of oil or butter if the pot looks dry. Cook until the onion softens.
  6. Add the garlic and cook for 30 seconds. Transfer the vegetables to the bowl with the chicken.
  7. Melt 2 tablespoons butter with a small drizzle of olive oil in the pot over medium-high heat.
  8. Add the mushrooms, stir to coat, and arrange them in a single layer. Cook until deeply golden on both sides, then transfer them to the chicken bowl.
  9. Whisk the chicken broth and cornstarch together in a measuring cup or bowl until smooth.
  10. Melt 2 tablespoons butter with 1 tablespoon olive oil in the empty pot over medium heat.
  11. Whisk in the flour and cook for 2 minutes while whisking.
  12. Reduce the heat to low. Gradually whisk in the broth mixture and milk.
  13. Add the chicken bouillon, Dijon mustard, Worcestershire sauce, parsley, basil, thyme, salt, and black pepper.
  14. Bring the sauce to a simmer while whisking often. Cook until thickened.
  15. Remove the pot from the heat. Stir in 1 cup cheddar cheese until melted, then stir in the Parmesan until smooth.
  16. Add the chicken, vegetables, mushrooms, and cooked wild rice to the sauce. Stir until evenly combined and season with additional salt and pepper to taste.
  17. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup cheddar cheese evenly over the filling.
  18. Melt 1 tablespoon butter with 1 tablespoon olive oil in a medium skillet over medium heat.
  19. Add the panko breadcrumbs and stir to coat. Continue cooking until the crumbs turn golden brown.
  20. Sprinkle the toasted panko evenly over the cheese.
  21. Cover the casserole and bake for 30 to 35 minutes, or until hot and bubbly and the cheese has melted.
  22. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  1. Use a wild rice blend rather than 100 percent wild rice or instant wild rice.
  2. Check the rice after about 25 minutes, even if the package suggests a longer cooking time.
  3. Cook the rice before adding it to the casserole.
  4. Brown rice may replace the wild rice blend, but cook it fully before adding it.
  5. For a faster version, replace the raw chicken with 3 cups shredded rotisserie chicken.
  6. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  7. To prepare ahead, assemble the casserole without the panko topping and refrigerate it for up to 2 days.
  8. Store the toasted panko separately at room temperature, then add it before baking.
  9. Bake a refrigerated casserole at 350°F for 40 to 50 minutes, or until hot and bubbly.
  10. To freeze, cool the assembled unbaked casserole completely, wrap it tightly in plastic wrap and foil, and freeze it for up to 3 months.
  11. Thaw the frozen casserole in the refrigerator for 24 to 48 hours before baking.
  12. Nutrition values are estimated per serving and may vary according to ingredients and portion size.
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 585
  • Sugar: 7
  • Sodium: 790
  • Fat: 31
  • Saturated Fat: 15
  • Unsaturated Fat: 14
  • Trans Fat: 0
  • Carbohydrates: 43
  • Fiber: 4
  • Protein: 38
  • Cholesterol: 118

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Yummiest Flavor

Find it online: https://yummiestflavor.com/chicken-and-wild-rice-casserole/