Description
A comforting and hearty Chicken and Wild Rice Casserole featuring tender chicken, a medley of sautéed vegetables, and a creamy cheese sauce, topped with a golden panko breadcrumb crust for added texture.
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 9×13-inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prepare Chicken: Pat the chopped chicken dry with a paper towel and toss it with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Set aside while you prepare other ingredients.
- 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 for one minute without moving, then stir and cook until the chicken turns opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of oil or some butter to the pan drippings if dry. Add onions, carrots, and celery to the pot, sauté until onions are tender. Add minced garlic and sauté for 30 seconds. Transfer this vegetable mixture 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 mushrooms, coating them evenly, then arrange in a single layer. Cook without stirring until deeply golden on each side. Transfer mushrooms to the chicken and veggie bowl.
- Make Cream Sauce: In a bowl, whisk together chicken broth and cornstarch; set aside. Melt 2 tablespoons butter with 1 tablespoon olive oil in the emptied pot over medium heat. Whisk in flour and cook while whisking for 2 minutes. Reduce heat to low and gradually whisk in the chicken broth/cornstarch mixture, then milk, Dijon mustard, Worcestershire sauce, chicken bouillon, and all dried herbs and seasonings.
- Simmer Sauce: Bring the sauce to a simmer, whisking often, until it thickens. Remove from heat and whisk in 1 cup shredded cheddar cheese until melted, then add Parmesan cheese until melted and smooth.
- Combine Ingredients: Add the chicken, mushrooms, sautéed vegetables, and cooked wild rice blend to the cream sauce. Stir until everything is evenly combined. Taste and adjust with salt and pepper as needed. Pour mixture into the prepared casserole dish and top with the remaining 1 cup shredded cheddar cheese.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter with olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Cook until golden brown, then sprinkle the toasted panko evenly over the cheese-topped casserole.
- Bake Casserole: Cover the casserole with foil and bake at 350 degrees F for 35 minutes or until hot, bubbly, and the cheese is melted. Remove foil for the last 5 minutes if you want the top slightly more browned.
Notes
- Use a wild rice blend rather than 100% wild rice; avoid instant varieties. Cook the rice by simmering in water and draining when done, checking at around 25 minutes.
- Brown rice can be used as a substitute for wild rice; cook it fully before adding to the casserole.
- For a quicker option, use shredded rotisserie chicken—stir 3 cups into the sauce with the cooked rice.
- Store leftover casserole covered tightly in the refrigerator for up to 5 days.
- This recipe is excellent for meal prep; assemble ahead without the panko topping, refrigerate up to 2 days, then bake for 40-50 minutes until bubbly when ready to serve.
- Ingredient prep tips: season and chop chicken, slice mushrooms, dice onions, carrots, celery, mince garlic, and grate cheeses ahead of time for easier assembly.
- Yield is 8-10 servings, perfect for family meals or gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
