Description
Chicken Wild Rice Casserole
This hearty Chicken Wild Rice Casserole is comfort food made from scratch without any canned soups! Juicy chicken, earthy mushrooms, and nutty wild rice come together in a creamy, cheddar-Parmesan laced sauce, topped with buttery, crispy panko breadcrumbs. Perfect for a make-ahead family dinner or meal prep, this casserole brings a satisfying mix of textures and umami flavors. Serve it alongside a green salad and garlic bread for a complete meal!
1 ½ cups wild rice blend (cooked)
1 ½ lbs chicken breasts or thighs, chopped
¼ tsp each salt, pepper, paprika
2 tbsp olive oil, divided
2 tbsp unsalted butter, divided
1 yellow onion, diced
3 stalks celery, chopped
3 carrots, chopped
6 cloves garlic, minced
8 oz baby Bella mushrooms, sliced
Directions:
1. Preheat oven to 350°F. Cook chicken, veggies, then mushrooms. Prepare sauce, combine, and bake.
2. Top with cheddar cheese and toasted panko. Bake until golden and bubbly.
Prep Time: 50 min
Kcal: 450 per serving
Step-by-Step Guide
1. Cook the Rice: Prepare 1 ½ cups of wild rice blend according to package directions until tender. Set aside.
2. Season & Cook Chicken: Season 1 ½ lbs of chopped chicken with ¼ tsp each of salt, pepper, and paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-8 minutes. Remove and set aside.
3. Sauté Vegetables: In the same skillet, melt 1 tbsp butter with the remaining 1 tbsp olive oil. Add diced onion, chopped celery, and chopped carrots. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
4. Cook Mushrooms: Add sliced mushrooms to the skillet. Cook until they have released their liquid and are browned, about 5 minutes.
5. Make the Sauce: Sprinkle ¼ cup all-purpose flour over the vegetable mixture and stir for 1 minute. Gradually whisk in 2 cups of chicken broth and 1 cup of milk or half-and-half. Bring to a simmer, stirring constantly until thickened, about 3-5 minutes. Remove from heat and stir in 1 cup shredded cheddar cheese and ½ cup grated Parmesan.
6. Combine & Bake: In a large bowl, combine the cooked rice, cooked chicken, and creamy vegetable sauce. Transfer to a greased 9×13-inch baking dish.
7. Add Topping & Bake: In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter. Sprinkle another ½ cup of cheddar cheese over the casserole, then top with the buttery panko. Bake at 350°F for 25-30 minutes, until golden and bubbly.
Serving Suggestions
This rich casserole pairs beautifully with bright, fresh sides to balance its hearty nature. Serve it with a simple arugula salad tossed in a lemon vinaigrette, or steamed green beans with almonds. For a classic comfort food spread, add warm, crusty garlic bread or soft dinner rolls to soak up the creamy sauce.
How-to Summary
Cook wild rice and set aside. Sear seasoned chicken pieces and set aside. Sauté onions, celery, carrots, garlic, and mushrooms in the same pan. Create a creamy cheese sauce with flour, broth, and milk, then mix with the rice, chicken, and veggies. Transfer to a baking dish, top with extra cheese and buttery panko crumbs, and bake at 350°F until golden.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole (without the panko topping) up to 24 hours in advance. Cover and refrigerate. Add the topping just before baking, and you may need to add 5-10 minutes to the bake time.
Can I use a different type of rice? A wild rice blend is ideal for texture and flavor. Using only white rice will result in a mushier dish. For a similar nutty texture, brown rice can be substituted.
How should I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 325°F oven until warm throughout.
Can I use frozen vegetables? It’s not recommended for the carrots, celery, and onion, as they will release too much water. Frozen mushrooms will become very soggy. For best results, use fresh vegetables.
Is there a substitute for panko breadcrumbs? Regular breadcrumbs or crushed buttery crackers (like Ritz) make a good topping. For a gluten-free option, use gluten-free panko or crushed gluten-free crackers.
Common Mistakes to Avoid
- Overcooking the Rice: Cook the wild rice blend just until tender to avoid a mushy final casserole.
- Not Browning the Chicken & Mushrooms: Searing the chicken and cooking the mushrooms until browned builds crucial flavor. Don’t rush or crowd the pan.
- A Thin Sauce: Ensure you cook the flour with the veggies for a full minute before adding liquids, and simmer until the sauce visibly coats the back of a spoon.
- Soggy Topping: Add the panko topping just before baking. If making ahead, store the topping separately in a bag at room temperature.
Conclusion
This Chicken Wild Rice Casserole proves that ultimate comfort food doesn’t require canned soups. With its from-scratch creamy sauce, tender chicken, and satisfyingly crispy topping, it’s a complete, crowd-pleasing meal. Perfect for busy weeknights or potlucks, this recipe delivers robust flavor and texture in every bite. Give it a try for a dinner that is both nourishing and deeply delicious.