Favorite Chicken and Wild Rice Casserole
Creamy, hearty, and packed with flavor, this Favorite Chicken and Wild Rice Casserole is the ultimate comfort food that’s perfect for weeknight dinners or special gatherings. Featuring tender shredded chicken, nutty wild rice cooked in savory chicken broth, and a luscious homemade cheddar cheese sauce, this recipe strikes the perfect balance of richness and wholesome ingredients. Sautéed onions and mushrooms add a delightful depth of flavor, while a sprinkle of breadcrumbs provides a satisfying crispy topping. Ready in just over an hour, this casserole is easy to prepare and bakes to golden perfection. Garnish with fresh parsley for a pop of color, and serve it as a warm, crowd-pleasing dish that’s sure to become a family favorite. Keywords: chicken casserole, wild rice casserole, comfort food recipes, creamy chicken bake.
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Recipe Information
Ingredients
- 3 cups Cooked chicken (shredded or diced)
- 1 cup Wild rice (uncooked)
- 3 cups Low-sodium chicken broth
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 medium Onion (diced and sautéed)
- 8 ounces Mushrooms (sliced and sautéed)
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the wild rice by combining it with chicken broth in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 40-45 minutes until the rice is tender and the broth is absorbed. Remove from heat and set aside.
While the rice cooks, sauté the diced onion and sliced mushrooms in a skillet over medium heat with a little bit of butter or oil until softened and golden brown. Set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly.
Slowly whisk in the milk, stirring until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the cheddar cheese, sour cream, salt, black pepper, and garlic powder. Continue stirring until the cheese has melted and the sauce is creamy and smooth.
In a large mixing bowl, combine the cooked chicken, cooked wild rice, sautéed onion and mushrooms, and the cheese sauce. Stir until everything is evenly coated.
Lightly grease a 9x13-inch casserole dish and transfer the mixture into it, spreading it out evenly.
If desired, sprinkle breadcrumbs over the top for added texture.
Bake the casserole in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Remove from oven and let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
4353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 119.7 g | 598% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 59.4 g | ||
| Protein | 350.7 g | 701% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2742 mg | 211% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4842 mg | 103% | |
*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.
