Description
This comforting Chicken and Wild Rice Casserole is a hearty dish featuring tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheddar cheese sauce, all baked to bubbly perfection with an optional crispy panko topping.
Ingredients
Scale
Chicken, Rice and Veggies
- 1 1/2 cups wild rice blend, uncooked
- 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 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 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups freshly grated sharp cheddar cheese, divided
- 1/2 cup freshly grated Parmesan cheese
Panko Topping (Optional)
- 3/4 cup panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and lightly spray a 9x13 baking dish with nonstick cooking spray.
- Prepare Chicken: Pat the chopped chicken dry with a paper towel while still on the cutting board. Toss the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika, then set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear without moving for 1 minute, then stir and continue cooking until the chicken pieces turn opaque but are not fully cooked. Transfer the chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the pan drippings if dry. Add diced onions, chopped carrots, and celery and sauté until onions are tender. Add minced garlic and sauté for 30 seconds. Transfer the cooked vegetables to the bowl with the chicken using a slotted spoon.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the same Dutch oven. Add sliced mushrooms and stir to coat. Arrange mushrooms in a single layer and cook until each side is deeply golden. Transfer mushrooms to the chicken bowl with a slotted spoon.
- Make Cream Sauce: In a separate liquid measuring cup or bowl, whisk together chicken broth and cornstarch and set aside. In the now empty Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in the flour and cook for 2 minutes while whisking continuously. Reduce heat to low and gradually whisk in the broth-cornstarch mixture and milk. Add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper.
- Simmer Sauce: Bring the sauce to a simmer while whisking often until it thickens. Remove from heat and stir in 1 cup of sharp cheddar cheese until melted, then add Parmesan cheese and stir until melted and smooth.
- Combine Ingredients: Add the chicken, mushrooms, vegetables, and cooked wild rice blend to the cream sauce. Stir gently until everything is evenly combined. Taste and adjust salt and pepper as needed. Transfer the mixture to the prepared casserole dish and top evenly with the remaining 1 cup of cheddar cheese.
- Prepare Panko Topping (Optional): In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Continue cooking until the crumbs turn golden brown. Sprinkle the toasted panko topping evenly over the cheese layer in the casserole dish.
- Bake: Cover the casserole with foil and bake at 350 degrees Fahrenheit for 35 minutes, or until the casserole is hot, bubbly, and the cheese is melted.
Notes
- Use a wild rice blend rather than 100% wild rice and avoid instant wild rice. Simmer the rice in water and strain to check for doneness at 25 minutes.
- Brown rice can be used as a substitute for wild rice and should be cooked before adding to the casserole.
- For a quicker alternative, use 3 cups shredded rotisserie chicken added directly to the sauce with the cooked rice.
- Store leftovers covered tightly in an airtight container in the refrigerator for up to 5 days.
- This casserole can be assembled in advance; refrigerate without the panko topping for up to 2 days. Add the panko and bake for 40-50 minutes when ready.
- Ingredient prep such as chopping vegetables, seasoning chicken, and grating cheese can be done ahead to save time.
- To freeze, assemble the casserole but do not bake. Cool completely, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw in refrigerator 24-48 hours before baking as directed with the panko topping.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
