Chicken Mushroom and Wild Rice Casserole
Creamy, hearty, and packed with flavor, this Chicken Mushroom and Wild Rice Casserole is your ultimate comfort food for busy weeknights or cozy gatherings. Featuring tender shredded chicken, an earthy wild rice blend, and sautéed cremini mushrooms all enveloped in a velvety homemade cheese sauce, this casserole combines wholesome ingredients with indulgent flavors. A touch of dried thyme, paprika, and melted cheddar cheese adds layers of warmth and richness, making every bite irresistible. Baked to golden perfection, this one-dish wonder is easy to prepare, freezer-friendly, and perfect for feeding a crowd. Garnish with fresh parsley for a pop of color and serve this creamy casserole as a satisfying main dish that’s sure to impress! Keywords: chicken casserole, wild rice casserole, creamy chicken recipe, family dinner ideas, easy comfort food recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 cup Uncooked wild rice blend
- 2.5 cups Chicken broth
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 cups Cremini mushrooms, sliced
- 3 tablespoons All-purpose flour
- 2 cups Milk (any type)
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium-sized pot, cook the wild rice blend with chicken broth according to the package instructions. Once cooked, set it aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms are browned and tender.
Sprinkle the flour over the vegetables and mix well, cooking for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes until the mixture thickens into a creamy sauce.
Stir in the sour cream, 1 cup of the shredded cheddar cheese, salt, black pepper, thyme, and paprika. Mix until the cheese is fully melted.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, and the creamy mushroom sauce. Mix until everything is fully incorporated.
Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top.
Cover the casserole with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving.
Optionally, garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
3809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 51.4 g | ||
| Protein | 326.5 g | 653% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 2352 mg | 181% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4555 mg | 97% | |
*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.
