Description
This Creamy Chicken Wild Rice Casserole is a hearty and comforting dish featuring tender chicken, wild rice cooked in flavorful chicken broth, sautéed vegetables, and a rich, creamy herb sauce. Baked to golden perfection with a Parmesan cheese topping, it’s a perfect family-friendly meal for any occasion.
Ingredients
Scale
Rice and Broth
- 2 cups wild rice blend
- 4 cups chicken broth
Protein
- 2 lbs boneless skinless chicken breasts or thighs
Vegetables
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
- Cook wild rice: In a large saucepan, combine the wild rice blend and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 45 minutes until the rice is tender. Drain any excess liquid from the rice.
- Cook chicken: Season the chicken breasts or thighs with salt and pepper. In a large skillet over medium heat, cook the chicken for about 6-8 minutes per side or until fully cooked and no longer pink in the center. Remove from the pan and cut into bite-sized pieces.
- Sauté vegetables: In the same skillet, melt 2 tablespoons of butter. Add diced onions, chopped celery, diced carrots, and sliced mushrooms. Sauté the vegetables for 5-7 minutes until softened. Add minced garlic and cook for an additional minute.
- Make creamy sauce: In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Stir in dried thyme, dried rosemary, salt, and pepper. Simmer the sauce until it thickens to a creamy consistency.
- Combine casserole ingredients: In a large bowl, mix the cooked wild rice, bite-sized chicken pieces, sautéed vegetables, creamy sauce, and frozen peas until well combined.
- Assemble and top: Transfer the mixture to the prepared baking dish. Evenly sprinkle the grated Parmesan cheese over the top of the casserole.
- Bake casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the casserole is bubbly and the Parmesan topping is golden brown.
Notes
- You can use either boneless skinless chicken breasts or thighs depending on your preference.
- For a richer flavor, substitute part of the milk with more heavy cream.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Wild rice blends often contain multiple rice varieties which add texture and nutty flavor.
- Ensure the sauce is thick enough before mixing to avoid a watery casserole.
