Chicken Wild Rice Casserole Recipe

Introduction

This Chicken Wild Rice Casserole is a comforting and hearty dish perfect for weeknight dinners. Combining tender chicken, earthy mushrooms, and a creamy wild rice blend, it’s sure to warm you up and satisfy your cravings.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 tablespoon oil
• ½ cup finely chopped onion
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 ½ cup uncooked wild rice blend
• 4 ¼ cups chicken broth
• ¼ cup butter
• 3 tablespoons flour
• 1 cup milk
• ½ teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400º F (200º C).
2. Step 2: Bring the chicken broth to a boil and cook the wild rice according to the package directions until tender.
3. Step 3: While the rice cooks, heat oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until browned. Remove the chicken and set aside.
4. Step 4: In the same skillet, add sliced mushrooms, chopped onion, and minced garlic. Cook for 5-7 minutes until the mushrooms are browned and softened. Remove from the skillet and set aside with the chicken.
5. Step 5: Add butter to the skillet and let it melt. Stir in the flour and cook until it turns lightly golden brown. Gradually whisk in the milk until smooth. Season with dried thyme, salt, and pepper. Cook the sauce for 2-3 minutes until it thickens.
6. Step 6: In a casserole dish, combine the cooked wild rice, browned chicken, sautéed mushrooms and onions, and the white sauce. Stir well to coat everything evenly.
7. Step 7: Bake in the preheated oven for about 20 minutes until the casserole is hot and bubbly. Serve warm.

Tips & Variations

• For extra flavor, try adding a handful of grated cheddar or Parmesan cheese to the casserole before baking.
• If you prefer, substitute cremini mushrooms for white button mushrooms for a deeper flavor.
• To make it vegetarian, replace chicken with firm tofu or additional mushrooms and use vegetable broth instead of chicken broth.
• Use low-fat milk and less butter for a lighter version of the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice blend?

Yes, you can substitute white rice, but wild rice adds a unique nutty flavor and chewy texture that complements the dish well.

Is it possible to prepare this casserole ahead of time?

Absolutely. You can assemble the casserole a day in advance, then cover and refrigerate it until ready to bake.

Chicken Wild Rice Casserole Recipe

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★★★★★

4.4 from 117 reviews

This comforting Chicken Wild Rice Casserole features tender cubes of chicken breast, earthy mushrooms, and a creamy white sauce with a hint of thyme. Combined with cooked wild rice blend and baked until bubbly, it’s an easy yet hearty dish perfect for family dinners or meal prep.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Rice

• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 ½ cup uncooked wild rice blend
• 4 ¼ cups chicken broth

Vegetables and Flavorings

• 1 tablespoon oil
• ½ cup finely chopped onion
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• ½ teaspoon dried thyme
• Salt and pepper to taste

White Sauce

• ¼ cup butter
• 3 tablespoons flour
• 1 cup milk

Instructions

1. Preheat the Oven: Set your oven to 400º F to get it ready for baking the casserole later.
2. Cook the Wild Rice: Bring the chicken broth to a boil and cook the wild rice blend according to package instructions to ensure it is tender and flavorful.
3. Brown the Chicken: Heat oil in a large skillet over medium-high heat. Season the cubed chicken with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side until nicely browned. Remove chicken from skillet and set aside.
4. Sauté Vegetables: In the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Cook for 5 to 7 minutes until the mushrooms are browned and the vegetables have softened. Remove from skillet and set aside.
5. Make the White Sauce: Melt the butter in the skillet over medium heat. Stir in the flour and cook until lightly golden brown, about 1-2 minutes. Gradually whisk in the milk to create a smooth sauce. Season with dried thyme, salt, and pepper. Cook the sauce for 2-3 minutes until it thickens.
6. Combine Ingredients: In a casserole dish, combine the cooked wild rice, browned chicken, sautéed vegetables, and creamy white sauce. Mix well to evenly coat all ingredients.
7. Bake the Casserole: Place the casserole dish into the preheated oven and bake for approximately 20 minutes until the casserole is heated through and bubbly.

Notes

• You can substitute chicken thighs for chicken breasts if you prefer a juicier meat.
• Use low-fat milk or a milk alternative to reduce fat content if desired.
• Add shredded cheese on top before baking for a cheesy variation.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Wild rice blends often include other grains; ensure you follow the specific package cooking instructions.

Keywords: chicken casserole, wild rice, creamy chicken, baked casserole, comfort food, one dish meal