Chicken and Wild Rice Casserole
Cozy up with this comforting Chicken and Wild Rice Casserole, a hearty one-dish meal perfect for weeknight dinners or family gatherings. Packed with tender chicken, nutty wild rice cooked in flavorful chicken broth, and a creamy homemade roux, this casserole is elevated with the addition of savory spices, vibrant peas and carrots, and a golden, cheesy breadcrumb topping. With just 20 minutes of prep time and a combination of simple ingredients, this recipe delivers an irresistible blend of creamy and crunchy textures in every bite. Whether you’re feeding a crowd or planning for leftovers, this wholesome classic is sure to become a family favorite. Perfect for when you want to create a satisfying, oven-baked dinner with minimal effort!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup wild rice blend
- 2.5 cups chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1.5 cups frozen peas and carrots
- 1.5 cups shredded cheddar cheese
- 0.5 cup bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
Cook the wild rice according to the package instructions, substituting chicken broth for water to add extra flavor. Set aside once cooked.
While the rice cooks, season the chicken breasts with a pinch of salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides, about 4 minutes per side. The chicken doesn’t need to be fully cooked as it will finish cooking in the oven. Remove from skillet and shred or chop into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and smooth (this creates a roux). Gradually whisk in the milk, stirring constantly to avoid lumps.
Add the salt, pepper, onion powder, and garlic powder to the sauce. Cook for 3–4 minutes, stirring frequently, until the sauce thickens. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, frozen peas and carrots, and half of the shredded cheddar cheese. Pour the prepared sauce over the mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining shredded cheese and sprinkle the bread crumbs over the top.
Bake the casserole in the preheated oven for 30–35 minutes, or until the top is golden and bubbly.
Remove from oven and let the casserole cool for 5–10 minutes before serving. Enjoy your hearty Chicken and Wild Rice Casserole!
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 6147 mg | 267% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 44.3 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2145 mg | 165% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3507 mg | 75% | |
*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.
