Description

This Chicken and Wild Rice Casserole is a comforting, hearty dish blending tender chicken, a wild rice blend, and a rich creamy sauce loaded with vegetables and sharp cheddar cheese. Topped with a crispy golden panko crust, this casserole is perfect for weeknight dinners or make-ahead meals and can be customized with rotisserie chicken or substituted brown rice.

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

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 baking dish with nonstick cooking spray to prepare for baking the casserole.
Prep Chicken: Pat the chopped chicken dry with a paper towel while still on the cutting board. Toss the chicken pieces with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Set aside to season.
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 it, then continue to stir and cook until the chicken turns opaque but not fully cooked through. Use a slotted spoon to transfer the chicken to a large bowl.
Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the pot if needed. Add diced onions, chopped carrots, and celery, sautéing until the onions become tender. Add minced garlic and sauté for 30 seconds more. Transfer these vegetables to the bowl with the chicken using a slotted spoon.
Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the Dutch oven with leftover drippings. Add sliced mushrooms and stir to coat evenly. Arrange them in a single layer and cook each side until deeply golden. Transfer mushrooms to the chicken and vegetable bowl using a slotted spoon.
Make Cream Sauce: Whisk together chicken broth and cornstarch in a liquid measuring cup and set aside. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the empty pot. Whisk in flour and cook for 2 minutes. Reduce heat to low, then gradually whisk in the chicken broth mixture followed by milk, Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Bring to a simmer, whisking frequently until thickened, then remove from heat and whisk in 1 cup cheddar cheese until melted followed by Parmesan cheese until melted.
Combine Ingredients: To the cream sauce, add the cooked wild rice blend, chicken, mushrooms, and vegetables. Stir gently until everything is evenly combined. Taste and adjust salt and pepper if needed. Transfer the mixture to the prepared casserole dish and top with the remaining 1 cup of sharp cheddar cheese.
Prepare Panko Topping (Optional): In a medium skillet, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Continue cooking until the breadcrumbs turn golden brown. Sprinkle evenly over the cheese topping on the casserole.
Bake: Cover the casserole dish with foil and bake at 350 degrees Fahrenheit for 30-35 minutes or until the casserole is hot, bubbly, and the cheese is melted. Remove foil in the last 5 minutes if you want the topping to crisp up more.

Notes

Use a wild rice blend instead of 100% wild rice and avoid instant wild rice. Cook according to package directions with care, checking at 25 minutes for doneness.
Brown rice is a great substitute for the wild rice blend, offering a similar nutty flavor and chewy texture—make sure to cook it before adding it to the casserole.
For a shortcut, substitute 3 cups shredded rotisserie chicken added directly to the sauce with cooked rice.
Store leftover casserole tightly covered or in an airtight container in the refrigerator for up to 5 days.
This casserole can be made ahead: assemble without panko topping, refrigerate up to 2 days, add panko before baking, and bake longer (40-50 minutes) to ensure it’s heated through.
Prep components in advance including seasoning and chopping chicken, slicing mushrooms, chopping vegetables, mincing garlic, and grating cheeses.
To freeze: assemble casserole (add panko now or later for crispier topping), cool completely, double wrap in plastic wrap and foil, label, and freeze up to 3 months. Thaw in refrigerator 24-48 hours before baking covered at 350 degrees for 40 minutes until bubbly.

Nutrition

Serving Size: 1 cup
Calories: 420 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg