Description
This comforting Chicken and Wild Rice Casserole combines tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce, topped with a golden panko crust for added texture. Perfect for a hearty family meal or make-ahead dinner.
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 oven to 350 degrees Fahrenheit and lightly spray a 9×13 baking dish with nonstick cooking spray to prepare for baking.
- Prep Chicken: Pat the chopped chicken dry with paper towels and toss with 1/4 teaspoon each salt, pepper, and paprika. Set aside to season.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear without moving for one minute. Then stir and cook until chicken turns opaque but do not cook through completely. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the drippings in the pot if needed. Add diced onions, chopped carrots, and celery; sauté until onions are tender. Add minced garlic and sauté for an additional 30 seconds, then transfer all vegetables to the chicken bowl with 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, stir to coat evenly, then arrange in a single layer. Cook mushrooms until each side is deeply golden. Transfer mushrooms to the bowl with the chicken and vegetables.
- Make Cream Sauce: Whisk chicken broth and cornstarch together in a bowl; set aside. In the empty pot (do not wipe), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes while stirring continuously. Reduce heat to low and gradually whisk in the chicken broth mixture and milk. Add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, dried basil, dried thyme, salt, and pepper. Bring sauce to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar cheese until melted, then add Parmesan cheese and whisk until melted.
- Combine Ingredients: Add the chicken, mushroom, sautéed vegetables, and cooked wild rice blend to the cream sauce. Stir until evenly combined. Taste and adjust seasoning with salt and pepper. Transfer 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 with olive oil over medium heat. Add panko breadcrumbs and stir to coat. Continue cooking until crumbs turn golden brown. Sprinkle panko topping evenly over the cheese layer in the casserole dish.
- Bake Casserole: Cover the casserole with foil and bake at 350 degrees Fahrenheit for 35 minutes or until the casserole is hot, bubbly, and cheese is melted. Remove foil during the last few minutes if you want the topping to be crispier.
Notes
- For best results, use a wild rice blend rather than 100% wild rice or instant wild rice. Cook wild rice by simmering in water, then straining excess water; check doneness at 25 minutes.
- Brown rice is a great substitute for wild rice as it offers a similar nutty flavor and chewy texture. Cook before adding to casserole.
- For a quicker option, substitute 3 cups shredded rotisserie chicken instead of cooking raw chicken.
- Store leftover casserole tightly covered in the refrigerator for up to 5 days.
- For meal prep, assemble casserole without panko topping and refrigerate up to 2 days. Add panko just before baking. Bake for 40-50 minutes at 350 degrees Fahrenheit until heated through and bubbly.
- Ingredient prep can be done ahead: season and chop chicken, slice mushrooms, dice onions, carrots, celery, mince garlic, and grate cheeses.
- To freeze, assemble casserole up to baking step, cool completely, double wrap in plastic wrap and foil, label and freeze up to 3 months. Thaw in fridge for 24-48 hours, add panko topping, and bake covered at 350 degrees for 40 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
