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Chicken Wild Rice Casserole Recipe

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★★★★★

4.9 from 92 reviews

This hearty Chicken Wild Rice Casserole combines tender chicken, a wild rice blend, sautéed vegetables, and a creamy cheese sauce topped with crunchy toasted panko. Perfectly baked to golden bubbly perfection, it’s a comforting meal that’s easy to prepare and packed with flavor.

Ingredients

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Chicken, Rice and Veggies

  • 1½ cups wild rice blend, cooked according to package directions
  • 1½ pounds chicken breasts or thighs, chopped into bite-size pieces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon 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
  • ⅓ cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups freshly grated sharp cheddar cheese, divided
  • ½ cup freshly grated Parmesan cheese

Panko Topping

  • ¾ cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray to prepare for the casserole.
  2. Season Chicken: Pat the chopped chicken pieces dry and toss them evenly with salt, pepper, and paprika for a balanced seasoning.
  3. Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the chicken and sear until the pieces are opaque but not fully cooked through. Remove and transfer to a bowl.
  4. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté until tender, then add minced garlic and cook for 30 seconds more. Transfer the vegetable mixture to the bowl with chicken.
  5. Cook Mushrooms: Add butter and olive oil to the pot. Sauté the sliced baby bella mushrooms until golden brown, then transfer them to the bowl with chicken and veggies.
  6. Prepare Cream Sauce: Whisk together chicken broth and cornstarch until smooth. In the Dutch oven, melt butter with olive oil over medium heat, then add flour and cook for 2 minutes, stirring constantly. Gradually whisk in the broth mixture and milk. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, basil, thyme, salt, and pepper. Simmer until the sauce thickens.
  7. Add Cheese to Sauce: Remove the sauce from heat and stir in 1 cup of sharp cheddar cheese and all the Parmesan until melted and smooth.
  8. Combine: Stir the chicken and vegetable mixture together with the cooked wild rice into the creamy cheese sauce. Pour everything into the prepared baking dish and top with the remaining 1 cup of sharp cheddar cheese.
  9. Toast Panko: In a skillet, toast panko breadcrumbs with butter and olive oil until golden brown and crispy.
  10. Bake: Sprinkle the toasted panko topping evenly over the casserole. Cover the dish with foil and bake in the preheated oven for 30-35 minutes until hot and bubbly.

Notes

  • Using a wild rice blend adds nutty flavor and chewy texture, but you can substitute with long grain rice if preferred.
  • Ensure not to fully cook the chicken when searing as it will finish cooking in the oven, keeping it juicy.
  • For a thicker sauce, cook the roux (butter and flour) a little longer before adding liquids.
  • To make ahead, assemble the casserole up to the baking step, cover and refrigerate; add the panko topping and bake before serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

Keywords: chicken wild rice casserole, chicken casserole, creamy chicken rice bake, wild rice recipes, comfort food casserole

Find it online: https://platedandproud.com/chicken-wild-rice-casserole-recipe/