Description
This Creamy Chicken Wild Rice Casserole features tender chicken, a wild rice blend, sautéed vegetables, and a rich, herb-infused creamy sauce baked to golden perfection. It’s a comforting and hearty dish perfect for family dinners or gatherings.
Ingredients
Scale
Rice and Broth
- 2 cups wild rice blend
- 4 cups chicken broth
Protein
- 2 lbs boneless skinless chicken breasts or thighs
Vegetables
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
Dairy and Sauce Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Cook Wild Rice: In a large saucepan, combine the wild rice blend with 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 with salt and pepper. In a large skillet over medium heat, cook the chicken until no longer pink in the center, about 6-8 minutes per side. Remove from heat and cut into bite-sized pieces.
- Sauté Vegetables: Using the same skillet, melt 2 tablespoons of butter. Add diced onion, celery, carrots, and sliced mushrooms. Sauté for 5-7 minutes until vegetables are softened, then add minced garlic and cook for another minute to develop flavor.
- Make Creamy Sauce: In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add milk and heavy cream while whisking constantly to avoid lumps. Stir in dried thyme, rosemary, salt, and pepper. Simmer until the sauce thickens to a creamy consistency.
- Combine Ingredients: In a large bowl, mix the cooked wild rice, bite-sized chicken pieces, sautéed vegetables, creamy sauce, and frozen peas until well combined.
- Assemble Casserole: Transfer the mixture evenly into the prepared baking dish. Sprinkle the grated Parmesan cheese evenly on top for a savory crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
- Use either chicken breasts or thighs according to preference.
- If wild rice blend is not available, substitute with a mix of wild rice and long-grain rice for similar texture.
- The creamy sauce can be prepared in advance to save time.
- Ensure the sauce is thickened well before combining with other ingredients to avoid a watery casserole.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 1 month.
