Chicken and Wild Rice Casserole Recipe
A comforting Chicken and Wild Rice Casserole featuring tender shredded chicken, a medley of sautéed vegetables, and creamy cheese sauce baked to golden perfection. This hearty dish combines wild rice blend with a flavorful homemade sauce and melted cheese, making it a perfect weeknight dinner or family gathering meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 cups cooked wild rice blend
- 2 cups shredded cooked chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ cup diced carrots
- ½ cup diced celery
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp paprika
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional)
Instructions
- Cook the Wild Rice: Prepare the wild rice blend according to package instructions and set aside, ensuring it is fully cooked and fluffy.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to combine. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Let the mixture simmer for a few minutes until it thickens. Then add heavy cream, salt, black pepper, dried thyme, and paprika. Stir thoroughly and remove from heat once the sauce is smooth and creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, shredded cooked chicken, creamy sauce, and shredded cheddar cheese. Mix evenly to incorporate all ingredients thoroughly.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the rice and chicken mixture evenly in the dish. If desired, sprinkle the breadcrumbs and grated Parmesan cheese evenly over the top for a crunchy crust.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the top is golden brown and the casserole is bubbly around the edges.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes to settle and cool slightly. Serve warm and enjoy this comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the casserole will be less creamy.
- Feel free to add mushrooms or peas for extra vegetable variety.
- Use gluten-free flour and breadcrumbs to make this dish gluten-free compliant.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated easily.
- If preferred, omit breadcrumbs for a softer topping.
Keywords: Chicken wild rice casserole, cheesy chicken casserole, comfort food, baked casserole, easy dinner recipe
