Creamy Wild Rice and Chicken Bake
Indulge in the ultimate comfort food with this Creamy Wild Rice and Chicken Bake, a hearty, flavor-packed casserole perfect for busy weeknights or cozy family dinners. Featuring tender shredded chicken, nutty wild rice, and a velvety homemade cream sauce, this dish is layered with melted cheddar and mozzarella cheese for an irresistibly gooey topping. A golden breadcrumb crust adds the perfect crunch, while hints of garlic, thyme, and rich chicken broth deliver a depth of flavor with every bite. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this creamy chicken and rice casserole is a guaranteed crowd-pleaser. Serve it alongside a crisp green salad for a complete meal that’s as comforting as it is satisfying.
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Recipe Information
Ingredients
- 3 cups Cooked wild rice
- 2 cups Cooked chicken breast, shredded
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for 1-2 minutes until slightly golden.
Gradually whisk in the chicken broth, ensuring no lumps form. Then, stir in the heavy cream, salt, black pepper, garlic powder, and dried thyme. Cook for 3-5 minutes, stirring constantly, until the sauce thickens.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, and prepared creamy sauce. Mix until the ingredients are evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the casserole.
In a small bowl, mix the breadcrumbs with 1 tablespoon of melted butter (optional for added crunch). Sprinkle the breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5-10 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 6482 mg | 282% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 9.6 g | ||
| Protein | 246.2 g | 492% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1799 mg | 138% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2372 mg | 50% | |
*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.
