Creamy Chicken and Wild Rice Casserole
Chicken Wild Rice Casserole
A comforting baked casserole with tender chicken, nutty wild rice, mushrooms, vegetables, and a creamy homemade sauce under a golden breadcrumb topping.
Creamy chicken and wild rice casserole is the kind of dinner that feels steady and generous without leaning on canned soup. The rice brings a nutty chew, the chicken stays tender, and the mushrooms give the sauce a savory depth that holds up well after baking.
Cooking the wild rice before it goes into the dish keeps the casserole creamy instead of dry. A simple stovetop sauce made with butter, flour, broth, and milk binds everything together while still letting the vegetables and herbs come through.
This recipe works especially well with leftover roast chicken or a store-bought rotisserie chicken. If you are cooking chicken just for the casserole, poached or baked boneless thighs give a juicy result and are easy to shred.
Let the casserole rest for a few minutes after baking so the sauce settles around the rice. The topping will stay crisp, the center will slice more cleanly, and the leftovers will reheat well for lunch the next day.
Nutrition (per serving)
Directions
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1
Rinse the wild rice blend, then combine it with 2 cups of the chicken broth in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 40 to 45 minutes until the grains are tender and most of the liquid is absorbed.
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2
Heat the oven to 375°F. Grease a 9-by-13-inch baking dish and set it near the stove.
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3
Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, celery, mushrooms, and 1/2 teaspoon of the salt, then cook for 8 to 10 minutes until the mushrooms release their moisture and the vegetables soften.
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4
Stir in the garlic and thyme and cook for 1 minute. Sprinkle the flour over the vegetables and stir constantly for 2 minutes so the flour coats the vegetables and loses its raw taste.
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5
Slowly whisk in the remaining 1 cup chicken broth, then add the milk and cream. Simmer for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
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6
Fold in the cooked wild rice, shredded chicken, peas, remaining 1 teaspoon salt, and black pepper. Taste the mixture and adjust the seasoning if needed.
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7
Spread the mixture evenly in the prepared baking dish. In a small bowl, combine the panko, Parmesan, and olive oil, then scatter the topping over the casserole.
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8
Bake for 25 to 30 minutes until the edges bubble and the topping is golden brown. Rest for 10 minutes before serving.
Ingredients
- Wild Rice Blend:1 cup
- Low-Sodium Chicken Broth:3 cups
- Unsalted Butter:4 tablespoons
- Yellow Onion, diced:1 medium
- Carrots, diced:2 medium
- Celery Ribs, diced:2
- Cremini Mushrooms, sliced:8 ounces
- Garlic Cloves, minced:3
- All-Purpose Flour:1/4 cup
- Whole Milk:1 1/2 cups
- Heavy Cream:1/2 cup
- Cooked Shredded Chicken:3 cups
- Frozen Peas:1 cup
- Fresh Thyme Leaves:2 teaspoons
- Kosher Salt:1 1/2 teaspoons
- Black Pepper:1/2 teaspoon
- Panko Breadcrumbs:3/4 cup
- Parmesan Cheese, finely grated:1/3 cup
- Olive Oil:1 tablespoon
Tips & Notes
- Use a true wild rice blend rather than instant rice so the grains hold their texture after baking.
- If the cooked rice has excess liquid, drain it before folding it into the sauce.
- For a lighter sauce, replace the heavy cream with additional whole milk; the casserole will be slightly less rich but still creamy.
- Rotisserie chicken works well, but remove the skin so the sauce stays smooth.
