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
3 cups cooked wild rice (or wild rice blend)
3 cups cooked shredded chicken (breast, thigh, or rotisserie)
1 medium onion, diced
2 celery stalks, diced
1 cup mushrooms, sliced
2 medium carrots, diced (optional)
3 tbsp butter
2 tbsp all-purpose flour (or gluten-free alternative)
2 cups chicken broth
1 cup whole milk or cream
1 cup shredded cheddar cheese (plus extra for topping)
½ cup grated Parmesan cheese
½ cup breadcrumbs or crushed crackers (for topping)
1 tsp thyme (dried or fresh)
½ tsp garlic powder
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease a casserole dish.
Cook wild rice according to package instructions (about 40–45 minutes). Set aside.
In a skillet, melt butter and sauté onion, celery, and mushrooms until softened.
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.
In a large bowl, combine cooked rice, chicken, sautéed vegetables, sauce, and cheeses. Mix well.
Transfer the mixture into the prepared casserole dish. Top with extra cheese and breadcrumbs.
Cover with foil and bake 30 minutes. Uncover and bake an additional 10 minutes until golden and bubbly.
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