Description
This Chicken Wild Rice Casserole is a cozy, hearty family favorite combining tender shredded chicken, nutty wild rice, sautéed vegetables, and a creamy homemade sauce. Topped with a buttery breadcrumb crust and cheese, this oven-baked dish is satisfying and perfect for weeknight dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups cooked wild rice (or a wild rice blend)
- 2 to 3 cups cooked, shredded chicken (rotisserie works great)
- 1 onion, finely chopped
- 5 carrots, peeled and chopped
- 2 celery stalks, chopped
For Sautéing
- 2 tablespoons olive oil or butter
For Cream Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Topping
- ½ cup grated Parmesan or shredded mozzarella
- ½ cup panko breadcrumbs or crushed crackers
- 1 tablespoon melted butter (to toss with the topping)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Sauté Vegetables: In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the finely chopped onions, carrots, and celery. Sauté for 8 to 10 minutes until the vegetables are softened and fragrant. Once done, set the skillet aside.
- Make the Cream Sauce: In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in 2 cups of chicken broth and 1 cup of whole milk or half-and-half until the sauce is smooth. Add ½ teaspoon garlic powder, 1 teaspoon dried thyme, and salt and black pepper to taste. Continue cooking for 5 to 7 minutes until the sauce thickens slightly. Remove from heat.
- Combine Ingredients: In a large bowl, mix together the cooked wild rice, shredded chicken, sautéed vegetables, and the cream sauce. Stir well to evenly distribute all ingredients.
- Assemble the Casserole: Spread the combined mixture evenly into the prepared baking dish, smoothing the top.
- Prepare Topping: In a small bowl, mix ½ cup panko breadcrumbs or crushed crackers with 1 tablespoon melted butter. Sprinkle this mixture evenly over the casserole. Then add ½ cup grated Parmesan or shredded mozzarella cheese over the topping if desired.
- Bake Covered and Uncovered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the topping is golden brown and bubbling.
- Rest Before Serving: Once baked, allow the casserole to rest for 5 to 10 minutes before serving to let it set and cool slightly.
Notes
- You can substitute cooked chicken with turkey or tofu for a different protein.
- Using half-and-half in the sauce makes it richer, but you can use whole milk for a lighter version.
- Wild rice blend can include other grains such as brown rice or white rice if preferred.
- Adding fresh herbs like parsley on top after baking adds a fresh flavor and color.
- Make sure the casserole rests so it sets well and is easier to serve.
