Chicken Wild Rice Casserole Supreme
Indulge in the ultimate comfort food with this Chicken Wild Rice Casserole Supreme—a hearty blend of tender shredded chicken, nutty wild rice, and a creamy, homemade cheddar cheese sauce, all baked to perfection under a golden panko breadcrumb topping. Infused with savory flavors from garlic, chicken broth, and a touch of parsley, this casserole is both satisfying and wholesome, thanks to the addition of a colorful frozen peas-and-carrots medley. Perfect for busy weeknights or cozy family dinners, this recipe comes together with simple ingredients and classic techniques, like making a lush roux-based sauce that elevates every bite. Ready in just over an hour, this 9x13 casserole serves six and is guaranteed to warm both hearts and appetites.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1.5 pounds Chicken breast
- 3 cups Chicken broth
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Shredded sharp cheddar cheese
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 cup Frozen peas and carrots mix
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set aside.
In a medium saucepan, combine the wild rice and 2 cups of chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper. Cook them in a skillet over medium heat until fully cooked and no longer pink in the center, about 6-8 minutes per side. Let the chicken cool slightly, then shred or chop it into bite-sized pieces.
In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden. Gradually pour in the remaining 1 cup of chicken broth and the milk, whisking constantly to create a smooth sauce.
Season the sauce with salt, black pepper, and garlic powder. Stir in the shredded cheese and cream of mushroom soup, whisking until fully combined and melted into a creamy sauce.
Add the cooked wild rice, shredded chicken, and frozen peas and carrots to the sauce. Mix thoroughly to coat all ingredients evenly.
Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the fresh parsley. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Allow the casserole to cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 442 mg | 34% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 673 mg | 14% | |
*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.
