The One Only Wild Rice Chicken Casserole
Delight in the ultimate comfort food with "The One Only Wild Rice Chicken Casserole," a hearty, flavor-packed dish that's perfect for cozy family dinners or meal prepping. This baked casserole combines the nutty richness of a wild rice blend with tender shredded chicken, bathed in a creamy, herb-infused sauce made from sautéed onions, carrots, celery, and garlic. Topped with a golden layer of sharp cheddar cheese and crispy panko breadcrumbs, every bite delivers layers of texture and savory goodness. With a prep time of just 20 minutes and a satisfying yield of six servings, this wholesome dish balances wholesome ingredients like wild rice and chicken with indulgent touches of Parmesan and heavy cream for a truly comforting meal. Whether you’re searching for a delicious weeknight dinner or a crowd-pleasing potluck idea, this casserole is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 2 cups chicken breast, cooked and shredded
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and diced
- 3 cloves minced garlic
- 3 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 cup shredded Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the wild rice blend according to package instructions. Once cooked, fluff with a fork and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and carrots, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw taste. Gradually whisk in the chicken broth, creating a smooth sauce. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
Lower the heat and stir in the heavy cream, cooked wild rice, shredded chicken, salt, pepper, thyme, Parmesan cheese, and 3/4 cup of the cheddar cheese. Mix until everything is well combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the remaining 1/4 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5-10 minutes before serving. Enjoy this warm, hearty dish!
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 6448 mg | 280% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 25.6 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1583 mg | 122% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3958 mg | 84% | |
*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.
