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Chicken and Wild Rice Casserole Recipe

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4.3 from 2 reviews

This comforting Chicken and Wild Rice Casserole combines tender, seasoned chicken, sautéed vegetables, and caramelized mushrooms in a creamy, cheesy sauce with cooked wild rice. Topped with a golden, crunchy panko crust, this hearty baked casserole is perfect for a family dinner or meal prep.

Ingredients

Chicken and Vegetables

  • 1 1/2 cups wild rice blend, uncooked (to be cooked according to package directions)
  • 1 1/2 lbs chicken breasts or thighs, chopped into large bite-size pieces
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp 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
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon (granulated, base or crushed cubes)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups freshly grated sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan cheese

Topping

  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9×13 baking dish with nonstick cooking spray to prepare it for the casserole.
  2. Prep Chicken: Pat the chopped chicken pieces dry with a paper towel while still on the cutting board. Toss them with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika to season. Set aside.
  3. Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and sear without moving them for 1 minute, then stir and continue cooking until the chicken is opaque but not fully cooked through. Use a slotted spoon to transfer the chicken to a large bowl.
  4. Sauté Vegetables and Aromatics: Add a drizzle of oil or butter to the pan drippings if dry. Add diced onions, chopped carrots, and celery, sautéing until onions are tender. Add minced garlic and cook for 30 seconds more. Transfer these vegetables to the bowl with the chicken using a slotted spoon.
  5. Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil in the Dutch oven over medium-high heat. Add the sliced mushrooms, stir to coat, and arrange in a single layer. Cook each side until deeply golden, then transfer to the bowl with the chicken and vegetables.
  6. Make Cream Sauce: Whisk together chicken broth and cornstarch in a bowl; set aside. In the empty Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes. Reduce heat to low, then gradually whisk in the chicken broth-cornstarch mixture followed by milk. Stir in Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper.
  7. Simmer Sauce and Add Cheese: Bring the sauce to a simmer, whisking frequently, until thickened. Remove from heat and whisk in 1 cup of the cheddar cheese until melted, then stir in Parmesan cheese until fully incorporated.
  8. Combine Ingredients: Add the cooked chicken, mushrooms, sautéed vegetables, and cooked wild rice to the sauce. Stir thoroughly until evenly combined. Taste and adjust salt and pepper if needed. Transfer the mixture into the prepared casserole dish. Sprinkle the remaining 1 cup cheddar cheese evenly over the top.
  9. Prepare Panko Topping: In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the panko breadcrumbs and stir to coat. Continue cooking until the breadcrumbs are golden brown and toasted. Sprinkle this topping evenly over the cheese layer in the casserole dish.
  10. Bake: Cover the casserole with foil and bake in the preheated oven for 30-35 minutes, or until the casserole is hot, bubbly, and the cheese is melted. Remove from oven and let stand briefly before serving.

Notes

  • Cook wild rice blend according to package instructions before starting the casserole.
  • Using a Dutch oven allows for sautéing and sauce making all in one pot, minimizing cleanup.
  • To make ahead: prepare the casserole up to the topping stage, cover, and refrigerate overnight. Add the panko topping and bake before serving.
  • For a lower fat version, use olive oil instead of butter and reduce cheese quantity.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

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