Creamy Chicken Wild Rice Casserole
Indulge in the ultimate comfort food with this Creamy Chicken Wild Rice Casserole—a rich and hearty dish that’s perfect for cozy family dinners or entertaining guests. Featuring a tender wild rice blend cooked in savory chicken broth, this casserole is beautifully layered with shredded chicken, sautéed vegetables, and a luscious cream sauce made with milk, heavy cream, and sharp cheddar cheese. Topped with golden, crispy panko breadcrumbs, this baked delight combines creamy textures with a satisfying crunch. The addition of parmesan cheese and fresh parsley elevates the flavor profile, making every bite irresistibly indulgent. With a prep time of just 25 minutes, this dish effortlessly balances homemade goodness with weeknight practicality. Perfect for feeding a crowd, it’s a must-try casserole recipe you’ll return to again and again!
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 2 cups chicken broth
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 celery stalk, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 3 cups shredded cooked chicken
- 1 cup shredded sharp cheddar cheese
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Rinse the wild rice blend under cold water and drain. In a medium saucepan, combine the rice and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40 minutes or until the rice is tender. Drain any excess liquid.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Gradually whisk in the milk and heavy cream, cooking and stirring constantly until the mixture thickens, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, creamy vegetable mixture, shredded cheddar cheese, parmesan cheese, chopped parsley, salt, and black pepper. Mix until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 357 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 597 mg | 13% | |
*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.
