Description
A creamy and comforting casserole made with tender chicken, nutty wild rice, sautéed vegetables, and a golden cheesy topping. Perfect for weeknight dinners, holidays, or potlucks.
Ingredients
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3 cups cooked wild rice (or wild rice blend)
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3 cups cooked shredded chicken (breast, thigh, or rotisserie)
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1 medium onion, diced
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2 celery stalks, diced
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1 cup mushrooms, sliced
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2 medium carrots, diced (optional)
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3 tbsp butter
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2 tbsp all-purpose flour (or gluten-free alternative)
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2 cups chicken broth
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1 cup whole milk or cream
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1 cup shredded cheddar cheese (plus extra for topping)
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½ cup grated Parmesan cheese
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½ cup breadcrumbs or crushed crackers (for topping)
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1 tsp thyme (dried or fresh)
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½ tsp garlic powder
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1 bay leaf
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a casserole dish.
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Cook wild rice according to package instructions (about 40–45 minutes). Set aside.
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In a skillet, melt butter and sauté onion, celery, and mushrooms until softened.
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Stir in flour and cook 1–2 minutes. Slowly whisk in chicken broth and milk to create a smooth sauce. Season with thyme, garlic powder, bay leaf, salt, and pepper. Simmer until thickened. Remove bay leaf.
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In a large bowl, combine cooked rice, chicken, sautéed vegetables, sauce, and cheeses. Mix well.
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Transfer the mixture into the prepared casserole dish. Top with extra cheese and breadcrumbs.
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Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes until golden and bubbly.
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Let rest 10 minutes before serving. Garnish with parsley.
Notes
Use leftover rotisserie chicken for convenience.
To lighten, use low-fat milk and reduce cheese.
For extra flavor, add a splash of white wine to the mushroom sauté.
Can be prepared ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg