Description
A comforting and flavorful Chicken and Wild Rice Casserole featuring tender chicken, a savory cream sauce, sautéed vegetables, and a cheesy topping with optional crispy panko breadcrumbs. This hearty casserole is perfect for family dinners and can be made ahead or frozen for convenience.
Ingredients
Scale
Chicken, Rice and Veggies
- 1 1/2 cups wild rice blend, uncooked (to be cooked as instructed)
- 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 the oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- Prep Chicken: Pat the chopped chicken pieces dry with paper towels. Season evenly 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. Place chicken pieces in a single layer and sear without stirring for one minute. Continue cooking and stirring until the chicken is opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the drippings if dry. Add diced onions, chopped carrots, and celery to the pot. Sauté until onions are tender, about 5 minutes. Add minced garlic and sauté for 30 seconds. Transfer the veggies to the bowl with chicken using a slotted spoon.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the same pot. Add sliced mushrooms, stir to coat evenly, and spread in a single layer. Cook until deeply golden on each side. Transfer mushrooms to the chicken bowl using a slotted spoon.
- Make Cream Sauce: Whisk chicken broth and cornstarch together in a separate bowl and set aside. In the same pot, 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 chicken broth mixture followed by milk, Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper.
- Simmer Sauce and Add Cheese: Bring the sauce to a gentle simmer while whisking frequently until thickened. Remove from heat and whisk in 1 cup sharp cheddar cheese until melted, then stir in the Parmesan cheese until melted and smooth.
- Combine Ingredients: Add the cooked wild rice blend along with the chicken, mushroom, and vegetable mixture to the sauce. Stir well to combine evenly. Taste and adjust seasoning with salt and pepper as needed. Pour mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- 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. Cook, stirring frequently, until the crumbs turn golden brown. Sprinkle the toasted panko evenly over the cheese layer in the casserole dish.
- Bake: Cover the casserole dish with foil and bake at 350 degrees F for 30 to 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 for best texture.
- Cook the wild rice blend by simmering in water and draining excess; check for doneness at 25 minutes.
- Brown rice is the best substitute for the wild rice blend if desired, cooked beforehand.
- Substitute shredded rotisserie chicken (about 3 cups) by stirring it into the sauce with the cooked rice.
- Store leftovers covered in the refrigerator for up to 5 days.
- For meal prep, assemble the casserole without adding the panko topping, cover, and refrigerate for up to 2 days. Add the panko topping before baking when ready to eat.
- You can prep the chicken, vegetables, mushrooms, garlic, and grate cheeses ahead of time for faster assembly.
- To freeze, assemble the casserole up to baking. Cool completely, double wrap with plastic and foil, label, and freeze up to 3 months.
- Thaw frozen casserole in the refrigerator 24-48 hours before baking. Let it sit at room temperature during oven preheat. Add panko topping before baking covered at 350 degrees F for 40 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
