Delightful Chicken Mushroom and Wild Rice Casserole
Indulge in the comforting flavors of this Delightful Chicken Mushroom and Wild Rice Casserole, a hearty dish that's perfect for family dinners or meal prep. This recipe combines tender bites of golden-seared chicken, nutty wild rice, and savory cremini mushrooms, all enveloped in a rich, homemade creamy sauce infused with hints of garlic and thyme. Topped with optional breadcrumbs for a satisfying crunch and garnished with fresh parsley, this casserole bakes to golden, bubbling perfection. With just 25 minutes of prep and a balance of wholesome ingredients like chicken broth, sour cream, and sharp cheddar cheese, this one-pan wonder is as nourishing as it is delicious. Serve it warm and savor the cozy, crowd-pleasing goodness! Perfect for searches like "easy chicken casserole recipes" or "wild rice dinner ideas."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup wild rice blend
- 2.5 cups chicken broth
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon olive oil
- 0.5 cup breadcrumbs (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish lightly with butter or non-stick spray.
Rinse the wild rice blend in cold water until the water runs clear. In a saucepan, combine the rice and chicken broth, bring to a boil, then cover and reduce to a simmer. Cook for 35-40 minutes or until tender. Drain any excess liquid.
While the rice cooks, heat a large skillet over medium heat and add olive oil. Season the chicken breasts with salt and pepper, and sear them in the skillet for 3-4 minutes per side, until golden but not fully cooked. Remove from skillet and cut into bite-sized cubes.
In the same skillet, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute, followed by the mushrooms. Sauté for an additional 5-6 minutes until the mushrooms are tender and any liquid has evaporated.
Sprinkle the flour over the vegetables and stir until it forms a paste. Gradually whisk in the milk, ensuring no lumps form. Simmer the mixture for 3-4 minutes until it thickens into a creamy sauce.
Remove the skillet from heat and stir in the sour cream, shredded cheddar cheese, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until smooth.
Combine the cooked wild rice, cubed chicken, and creamy mushroom mixture in a large bowl. Transfer this mixture to the prepared casserole dish and spread it out evenly.
If desired, sprinkle breadcrumbs on top for added crunch. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before garnishing with chopped parsley and serving warm.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 557 mg | 12% | |
*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.
