Wild Rice Broccoli Chicken Casserole
Creamy, comforting, and loaded with wholesome ingredients, this Wild Rice Broccoli Chicken Casserole is a family-friendly dish that brings together tender chicken, nutty wild rice, and vibrant broccoli in a luscious homemade cheese sauce. A golden, crispy topping of panko breadcrumbs and Parmesan cheese adds the perfect crunch, making this casserole irresistible. With simple steps like preparing a savory roux and sautéing fresh broccoli, this recipe strikes the ideal balance between indulgence and nutrition. Perfect for weeknight dinners or meal prep, this hearty casserole ensures every bite is packed with flavor and satisfaction. Try this baked one-dish wonder for a crowd-pleasing meal that's as easy to serve as it is to love!
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 1 teaspoon Salt
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 3 cups Broccoli florets
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild rice under cold water. In a medium-sized saucepan, combine the wild rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for a few minutes, and then dice into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil and sauté the broccoli florets for 3-4 minutes, or until slightly tender but still vibrant green. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth and thickened, about 3-4 minutes.
Remove the sauce from heat and stir in 1.5 cups of shredded cheddar cheese, garlic powder, onion powder, ground black pepper, and paprika. Mix until the cheese is fully melted and the sauce is creamy.
In a large mixing bowl, combine the cooked wild rice, diced chicken, sautéed broccoli, and cheese sauce. Mix until evenly distributed.
Grease a 9x13-inch baking dish with cooking spray or butter. Pour the casserole mixture into the dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and the remaining 0.5 cup of shredded cheddar cheese. Sprinkle this topping evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let sit for 5 minutes before serving. Enjoy your Wild Rice Broccoli Chicken Casserole!
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 6126 mg | 266% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 18.0 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2402 mg | 185% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1912 mg | 41% | |
*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.
