Description
A comforting Chicken and Wild Rice Casserole featuring tender chicken, sautéed vegetables, a creamy cheese sauce, and an optional crunchy panko topping. Perfect for a hearty family dinner with rich flavors and satisfying textures.
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 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
Panko Topping (Optional)
- 3/4 cup panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 baking dish with nonstick cooking spray to prepare for the casserole.
- Prep Chicken: Pat the chopped chicken dry with a paper towel while it is still on the cutting board. Toss the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. 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 one minute, then stir and cook until the chicken pieces are opaque but not fully cooked through. Transfer the chicken to a large bowl with a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or a tablespoon of butter to the drippings in the Dutch oven. Add diced onions, chopped carrots, and celery; sauté until the onions are tender. Add the minced garlic and sauté for 30 seconds, then transfer all to the bowl with the chicken.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the same pot. Add sliced mushrooms, stirring to coat, then arrange in a single layer. Cook undisturbed on each side until golden brown. Transfer mushrooms to the chicken and vegetables bowl.
- Make Cream Sauce: Whisk together chicken broth and cornstarch in a liquid measuring cup; set aside. In the same pot (no need to clean), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes. Reduce heat to low and gradually whisk in the chicken broth mixture followed by the milk. Add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Bring to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup shredded cheddar cheese and Parmesan cheese until melted.
- Combine Ingredients: Add the cooked wild rice blend along with the chicken, mushrooms, and sautéed vegetables to the sauce. Stir well to combine and season with additional salt and pepper if needed. Transfer this mixture into the prepared casserole dish and sprinkle the remaining 1 cup cheddar cheese evenly over the top.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter with olive oil over medium heat. Add panko breadcrumbs and stir to coat. Cook until the breadcrumbs are golden brown, then evenly sprinkle over the cheddar cheese layer on the casserole.
- Bake Casserole: Cover the dish with foil and bake in the preheated oven at 350 degrees Fahrenheit for 35 minutes or until hot, bubbly, and the cheese has melted.
Notes
- Use a wild rice blend rather than 100% wild rice and avoid instant varieties. Cook the blend by simmering in water, then drain. Check doneness at 25 minutes as some blends may cook faster than instructions suggest.
- Brown rice can substitute for wild rice for a similar texture and flavor; make sure it’s cooked before adding to the casserole.
- For a quick option, substitute shredded rotisserie chicken by stirring 3 cups into the sauce with the cooked rice.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- For meal prep, assemble the casserole without the panko topping, refrigerate up to 2 days, and add panko just before baking. Bake for 40-50 minutes until bubbly and heated through.
- Ingredient prep such as chopping chicken, slicing mushrooms, and grating cheese can be done ahead to save time during assembly.
- To freeze, assemble and cool completely. Double wrap with plastic wrap and foil, then freeze for up to 3 months. Thaw in refrigerator 24-48 hours before baking. Add panko and bake covered at 350 degrees for 40 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
