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Chicken Wild Rice Casserole Recipe

Chicken Wild Rice Casserole Recipe
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★★★★★

4.9 from 6 reviews

This comforting Chicken Wild Rice Casserole combines tender wild rice, sautéed vegetables, mushrooms, and shredded chicken in a creamy sauce topped with a crispy, cheesy breadcrumb crust. Perfect for a hearty dinner, it offers a delightful mix of textures and flavors that will satisfy the whole family.

Ingredients

Scale

Rice

  • 1.5 cups wild rice blend

Vegetables and Protein

  • 4 tablespoons unsalted butter
  • 1 stalk celery, finely chopped
  • 1 small onion, finely diced
  • 10 ounces portabella mushrooms, halved and thinly sliced
  • 2 cups cooked and chopped chicken breasts

Sauce

  • 1/4 cup all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese

Topping

  • 3/4 cup panko bread crumbs
  • 1/2 cup finely shredded Parmesan cheese
  • 2 tablespoons melted butter

Seasoning

  • Salt and pepper, adjusted to taste

Instructions

  1. Preparation of Wild Rice: In a medium-sized pot, bring approximately four cups of water to a vigorous boil. Add the wild rice blend, cover, and reduce the heat to a simmer. Continue to cook until the rice is slightly firm to the bite, approximately five minutes less than the package instructions suggest.
  2. Oven Preheating: Set the oven temperature to 350 degrees Fahrenheit (about 175 degrees Celsius) to prepare for baking the casserole.
  3. Vegetable Sauté: In a large non-stick skillet, melt the unsalted butter over medium-low heat. Add the finely chopped celery and diced onion, cooking until soft and translucent, about 3-5 minutes.
  4. Mushroom Cooking: Increase heat to medium-high and add the sliced portabella mushrooms to the skillet. Cook until the mushrooms soften and release their moisture, roughly 3 minutes.
  5. Roux Creation: Sprinkle the all-purpose flour evenly over the vegetables and stir to coat. Gradually pour in the chicken stock and whole milk while stirring continuously. Maintain medium-high heat until the mixture thickens and starts to bubble, about 5 minutes.
  6. Combining Ingredients: Stir in the cooked, chopped chicken breasts and shredded cheddar cheese into the thickened sauce. Season with salt and pepper to taste, then remove the skillet from the heat.
  7. Assembling the Casserole: Drain any excess water from the cooked wild rice and immediately add it to the chicken and sauce mixture. Mix well and transfer this combined mixture into a greased large casserole dish.
  8. Breadcrumb Topping: In a small bowl, combine panko bread crumbs and shredded Parmesan cheese. Drizzle with melted butter and toss to coat evenly. Sprinkle this breadcrumb mixture over the surface of the casserole.
  9. Baking: Place the casserole dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the casserole contents are bubbling hot.

Notes

  • Use a wild rice blend that contains a mixture of wild and brown rice for better texture and easier cooking time.
  • For an extra creamy texture, substitute half of the whole milk with heavy cream.
  • Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Substitute the chicken with turkey for a seasonal twist, especially around holidays.
  • To make it lower fat, use low-fat milk and reduce the butter quantity slightly.

Nutrition

Keywords: chicken casserole, wild rice, comfort food, baked casserole, cheesy chicken rice, easy dinner recipe

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