Wild Rice and Chicken Casserole
Dive into comfort food bliss with this Wild Rice and Chicken Casserole, a hearty, soul-warming dish that’s perfect for family dinners or meal prep. This recipe combines tender shredded chicken, nutty wild rice, and a velvety homemade cream sauce infused with aromatic garlic, thyme, and sautéed vegetables. Topped with gooey melted cheddar cheese and golden, crispy breadcrumbs, each bite is a delightful blend of creamy and crunchy textures. Easy to prepare in just under an hour, this casserole is a crowd-pleaser that balances wholesome ingredients with indulgent flavor. Garnished with fresh parsley for a burst of color, it’s an irresistible one-dish meal that’s sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 3 cups Cooked wild rice
- 2 cups Cooked chicken breast (shredded or diced)
- 2 tablespoons Butter
- 1 medium Yellow onion (chopped)
- 2 stalks Celery (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 cup Shredded cheddar cheese
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil (for topping)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking continuously to avoid lumps. Simmer for 2-3 minutes until the mixture thickens.
Reduce the heat to low and stir in the heavy cream, salt, black pepper, and thyme. Cook for another 2 minutes, ensuring the sauce is smooth and creamy.
In a large mixing bowl, combine the cooked wild rice, shredded chicken, and the creamy sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese over the top, followed by the breadcrumbs. Drizzle olive oil over the breadcrumbs to help them crisp up while baking.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 457 mg | 10% | |
*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.
