Description
Creamy Chicken Wild Rice Casserole combines tender chicken, hearty wild rice, mushrooms, carrots, celery, and a rich homemade cheddar-Parmesan sauce. Finished with melted cheese and optional crispy panko breadcrumbs, this cozy casserole makes a satisfying family dinner or make-ahead meal.
Ingredients
Scale
Chicken, Rice & Vegetables
- 1 1/2 cups wild rice blend, measured uncooked and cooked according to package directions
- 1 1/2 pounds chicken breasts or thighs, cut into large bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil, divided as needed
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 carrots, chopped
- 6 garlic cloves, minced
- 8 ounces baby Bella or 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 all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon
- 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 black pepper
- 2 cups freshly grated sharp cheddar cheese, divided
- 1/2 cup freshly grated Parmesan cheese
Optional Panko Topping
- 3/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Cook the wild rice: Cook the wild rice blend according to package directions. Set aside.
- Season the chicken: Pat the chicken pieces dry with paper towels. Season with 1/4 teaspoon each salt, black pepper, and paprika.
- Sear the chicken: Heat olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and sear for 1 minute without moving. Continue cooking and stirring just until the outside is opaque. The chicken does not need to be fully cooked. Transfer to a large bowl with a slotted spoon.
- Sauté the vegetables: Add a little more oil or butter if the pot looks dry. Add onion, carrots, and celery. Sauté until the onion is tender. Add garlic and cook for 30 seconds. Transfer the vegetables to the bowl with the chicken.
- Brown the mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat. Add mushrooms, toss to coat, and spread into a single layer. Cook until deeply golden. Transfer to the chicken and vegetables.
- Start the cream sauce: Whisk chicken broth and cornstarch together in a bowl or measuring cup. Set aside. In the same pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.
- Thicken the sauce: Whisk in flour and cook for 2 minutes, whisking constantly. Reduce heat to low. Gradually whisk in the broth mixture and milk.
- Season the sauce: Whisk in Dijon mustard, Worcestershire sauce, chicken bouillon, parsley, basil, thyme, salt, and pepper. Bring to a gentle simmer, whisking frequently, until thickened.
- Add the cheese: Remove from heat. Whisk in 1 cup cheddar until melted, followed by the Parmesan.
- Assemble the casserole: Stir the cooked chicken, vegetables, mushrooms, and cooked wild rice into the sauce. Taste and adjust salt and pepper if needed. Transfer to the prepared baking dish and sprinkle with the remaining 1 cup cheddar.
- Prepare the panko topping: If using, melt 1 tablespoon butter with 1 tablespoon olive oil in a skillet over medium heat. Add panko and cook, stirring frequently, until golden. Sprinkle over the casserole.
- Bake: Cover and bake at 350°F for 30–35 minutes, or until the casserole is hot and bubbling and the cheese has melted. Serve warm.
Notes
- Cook the rice first: The wild rice blend should be fully cooked before adding it to the casserole.
- Don’t overcook the chicken: It only needs a quick sear because it will finish cooking in the oven.
- Brown the mushrooms well: Deeply golden mushrooms add richer savory flavor.
- Freshly grate the cheese: Fresh cheddar and Parmesan generally melt more smoothly than pre-shredded cheese.
- Panko is optional: Leave it off for a softer cheesy topping.
- Make ahead: Assemble the casserole, cover, and refrigerate until ready to bake. A refrigerated casserole may require additional baking time.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 690 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 130 mg