Cheesy Chicken Wild Rice Casserole
Cuddle up with comfort food at its finest with this Cheesy Chicken Wild Rice Casserole—a heartwarming dish that combines tender shredded chicken, nutty wild rice, and a creamy, homemade cheddar sauce. Perfectly seasoned with garlic and onion powders, this casserole features a golden, cheesy panko breadcrumb topping that adds the ideal crunch. Cooked in chicken broth for extra richness, the wild rice forms a flavorful base, while the bold sharp cheddar brings a satisfying, gooey texture. Ready in just over an hour, this crowd-pleasing casserole is perfect for cozy family dinners or make-ahead meal prep, and the optional parsley garnish adds a fresh pop of color. Whether it’s a weeknight dinner or a potluck centerpiece, this easy casserole recipe will leave your guests coming back for seconds.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup wild rice blend
- 2 cups chicken broth
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the wild rice blend according to package instructions, using the chicken broth in place of water for extra flavor. This typically takes about 20-25 minutes. Once cooked, fluff the rice with a fork and set aside.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until browned and fully cooked (about 5-6 minutes per side). Remove the chicken from the skillet and let it cool slightly before shredding or cutting into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook the mixture for another 3-4 minutes, or until it begins to thicken into a creamy sauce.
Stir in 1.5 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until the cheese is fully melted and the sauce is smooth. Remove from heat and stir in the sour cream.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, and the cheese sauce. Mix until everything is evenly coated and well blended.
Transfer the mixture into the prepared casserole dish. Spread it out evenly with a spatula.
In a small bowl, mix the panko breadcrumbs with the remaining 0.5 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 396 mg | 30% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
