Description
A comforting and hearty Chicken and Wild Rice Casserole featuring tender chicken pieces, a savory cream sauce, and a mix of vegetables and mushrooms, topped with melted cheddar and optional crunchy panko breadcrumbs, perfect for a family dinner.
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 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon 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 F and lightly spray a 9x13 inch baking dish with nonstick cooking spray.
- Prepare Chicken: Pat the chopped chicken dry with paper towels, then toss with 1/4 teaspoon each of salt, pepper, and paprika. Set aside.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and sear for one minute without moving, then stir and cook until pieces are opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables: Add a drizzle of olive oil or butter to the pot drippings if dry, then add the diced onions, chopped carrots, and celery. Sauté until onions are tender. Add minced garlic and sauté for an additional 30 seconds. Transfer vegetables to the bowl with the chicken.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil in the pot over medium-high heat. Add sliced mushrooms and stir to coat, then arrange in a single layer and cook undisturbed until deeply golden on each side. Transfer mushrooms to the chicken bowl.
- Make Cream Sauce: Whisk together chicken broth and cornstarch in a measuring cup and set aside. In the same pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for about 2 minutes. Reduce heat to low and gradually whisk in chicken broth mixture and milk. Stir in Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper.
- Simmer Sauce: Bring the sauce to a simmer while whisking frequently until thickened. Remove from heat and whisk in 1 cup of sharp cheddar cheese until melted, then add Parmesan cheese until melted and smooth.
- Combine Casserole: Add the chicken, mushrooms, sautéed vegetables, and cooked wild rice blend to the sauce. Stir well to combine and adjust seasoning with salt and pepper to taste. Transfer the mixture to the prepared baking dish and top evenly with the remaining 1 cup cheddar cheese.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter in olive oil over medium heat. Add panko breadcrumbs and stir to coat. Continue cooking until breadcrumbs turn golden brown. Sprinkle evenly over the cheese topping.
- Bake Casserole: Cover the casserole with foil and bake in the preheated oven for 30 to 35 minutes, or until hot, bubbly, and cheese is melted.
Notes
- Use a wild rice blend rather than 100% wild rice for better texture and flavor. Avoid instant wild rice. Cook according to package directions, checking doneness at 25 minutes for best results.
- Brown rice can be used as a substitute for wild rice since it has a similar nutty flavor and chewy texture; be sure to cook it before adding to the casserole.
- You can substitute rotisserie chicken by stirring 3 cups of shredded rotisserie chicken directly into the sauce with the cooked rice.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For meal prep, assemble the casserole without the panko topping, cover with foil, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature while the oven preheats and bake for 40 to 50 minutes at 350 degrees F until heated through and bubbly.
- For freezing, assemble the casserole completely but do not bake. Let cool completely, double wrap tightly with plastic wrap and foil, label, and freeze up to 3 months. Thaw in refrigerator 24-48 hours before baking.
- Before baking a frozen casserole, let it come to room temperature to prevent glass dish damage and bake covered at 350 degrees F for 40 minutes until hot and bubbly.
- To prep in advance, you can season and chop chicken, slice mushrooms, chop vegetables, mince garlic, and grate cheeses ahead of time.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
