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Chicken Wild Rice Casserole Recipe

Chicken Wild Rice Casserole Recipe
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5.1 from 14 reviews

A comforting Chicken Wild Rice Casserole that features tender chicken, flavorful wild rice, and a medley of vegetables in a creamy homemade cheese sauce, all topped with a crispy panko breadcrumb crust. Perfect for a cozy family dinner or potluck.

Ingredients

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 each salt, pepper, 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 each dried parsley, dried basil
  • ½ teaspoon each dried thyme, salt, 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 to 350°F. Spray 9×13 baking dish with cooking spray.
  2. Pat chicken dry and toss with salt, pepper, and paprika.
  3. Heat olive oil in Dutch oven over medium-high heat. Sear chicken until opaque but not fully cooked. Transfer to bowl.
  4. Add onions, carrots, and celery to pot. Sauté until tender. Add garlic for 30 seconds. Transfer to chicken bowl.
  5. Add butter and oil to pot. Sauté mushrooms until golden brown. Transfer to chicken bowl.
  6. Whisk broth and cornstarch together. In pot, melt butter with oil. Add flour and cook 2 minutes. Gradually whisk in broth mixture and milk. Add seasonings and simmer until thickened. Remove from heat and stir in 1 cup cheddar and Parmesan until melted.
  7. Stir chicken mixture and cooked rice into sauce. Transfer to baking dish. Top with remaining cheddar.
  8. Toast panko with butter and oil until golden. Sprinkle over casserole.
  9. Cover and bake 30-35 minutes until hot and bubbly.

Notes

  • Can substitute rotisserie chicken (3 cups shredded)
  • Make-ahead friendly for up to 2 days
  • Freezes well for up to 3 months
  • Use wild rice blend, not 100% wild rice

Nutrition

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