Chicken and Wild Rice Casserole Supreme
Elevate your weeknight dinner game with this indulgent Chicken and Wild Rice Casserole Supreme—a comforting, flavor-packed dish that combines tender shredded chicken, hearty wild rice, and a creamy, homemade mushroom sauce. Perfectly seasoned with garlic, thyme, and a touch of black pepper, this casserole is loaded with sharp cheddar cheese, vibrant green peas, and a golden breadcrumb topping for the ultimate crispy finish. Crafted with wholesome ingredients and baked to bubbling perfection, this casserole is a crowd-pleasing meal the whole family will love. Ideal for cozy dinners or meal prep, this satisfying and easy-to-follow recipe brings a touch of homemade elegance to your table.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breasts (shredded or cubed)
- 1 cup Uncooked wild rice blend
- 2.5 cups Chicken broth
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 2 cloves Garlic (minced)
- 1 medium Onion (diced)
- 1.5 cups Baby Bella mushrooms (sliced)
- 1 cup Frozen green peas
- 1.5 cups Sharp cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick spray or a small amount of butter and set aside.
Rinse the uncooked wild rice blend under cold water, then combine it with chicken broth in a medium saucepan. Bring to a boil, reduce heat to low, and simmer for 35-40 minutes, or until the rice is tender and the liquid is mostly absorbed. Set aside.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-6 minutes until the mushrooms are tender and any released liquid has evaporated.
Sprinkle the flour over the onion and mushroom mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream until a smooth sauce forms. Stir constantly and cook for about 5 minutes until the sauce thickens. Season with salt, black pepper, and dried thyme.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, mushroom sauce, frozen green peas, and 1 cup of shredded cheddar cheese. Stir until evenly distributed.
Transfer the mixture into the prepared casserole dish, spreading it out in an even layer. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, mix breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake uncovered in the preheated oven for 25-30 minutes, or until the casserole is bubbling around the edges and the breadcrumb topping is golden brown.
Let the casserole rest for 5-10 minutes before serving. Enjoy your Chicken and Wild Rice Casserole Supreme!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.7 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 354 mg | 27% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 961 mg | 20% | |
*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.
