Description
This creamy chicken wild rice casserole features tender chicken, earthy wild rice blend, sautéed vegetables, and a rich homemade cream sauce, all baked to golden perfection and topped with Parmesan cheese. It’s a comforting and hearty dish perfect for family dinners or meal prepping.
Ingredients
Scale
Rice and Broth
- 2 cups wild rice blend
- 4 cups chicken broth
Chicken
- 2 lbs boneless skinless chicken breasts or thighs
- Salt and pepper to taste
Vegetables
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
Sauce
- 1/4 cup butter (divided)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Topping
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- Cook wild rice: In a large saucepan, combine the wild rice blend and chicken broth. Bring to a boil, then reduce heat and simmer for about 45 minutes or until the rice is tender. Drain any excess liquid to avoid sogginess.
- Cook chicken: Season the chicken breasts or thighs with salt and pepper. Heat a large skillet over medium heat and cook the chicken for 6-8 minutes per side or until fully cooked and no longer pink inside. Remove from skillet and cut into bite-sized pieces.
- Sauté vegetables: In the same skillet, melt 2 tablespoons of butter. Add diced onion, chopped celery, diced carrots, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute to release its aroma.
- Make creamy sauce: In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add milk and heavy cream, whisking constantly to prevent lumps. Stir in dried thyme, rosemary, salt, and pepper. Simmer until the sauce thickens and coats the back of a spoon.
- Combine filling: In a large mixing bowl, combine the cooked wild rice, cut chicken, sautéed vegetables, creamy sauce, and frozen peas. Mix until everything is evenly incorporated.
- Assemble casserole: Transfer the mixture into the prepared baking dish. Evenly sprinkle grated Parmesan cheese over the top for a flavorful crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Using boneless skinless chicken thighs will give a juicier texture compared to breasts.
- Wild rice blend may vary in cooking time; adjust simmering accordingly.
- Let the casserole rest for 5 minutes after baking to set before serving.
- For a lower-fat option, substitute heavy cream with half-and-half or use all milk in the sauce.
- You can add chopped fresh parsley or chives on top after baking for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
