Chicken Wild Rice Casserole
Cozy, creamy, and packed with hearty ingredients, this Chicken Wild Rice Casserole is the ultimate comfort food for family dinners or meal prep. Featuring tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables, all enveloped in a rich, homemade cream sauce, this dish is as satisfying as it is flavorful. Topped with a golden, Parmesan-panko crust, every bite offers a delightful contrast of textures. Perfect for warming up cooler evenings or feeding a crowd, this one-pan wonder is easy to make and endlessly comforting. With a prep time of just 20 minutes and the ability to use rotisserie chicken for convenience, it’s a versatile recipe that combines wholesome ingredients into a meal everyone will love. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 cup uncooked wild rice
- 2.5 cups water
- 2 pieces chicken breasts (cooked and shredded)
- 4 tablespoons butter
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 2 cloves garlic cloves (minced)
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 2 1/2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Drain any excess water and set aside.
While the rice cooks, prepare the chicken by cooking and shredding it, or use store-bought rotisserie chicken for convenience.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes.
Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 1 minute, then slowly whisk in the chicken broth. Continue whisking until smooth and slightly thickened, about 3-4 minutes.
Stir in the heavy cream, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer and allow to thicken for 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the cooked rice, shredded chicken, and the creamy vegetable sauce. Mix well to evenly distribute everything.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 20.2 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 718 mg | 55% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2434 mg | 52% | |
*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.
