Wild Rice Chicken Oamc
Elevate your meal prep game with this flavorful and hearty Wild Rice Chicken OAMC (Once-A-Month Cooking) casserole. Featuring tender chicken, nutty wild rice, and a creamy vegetable-cheese sauce, this dish is the perfect blend of comfort and convenience. Sautéed mushrooms, celery, carrots, and onions add a burst of freshness, while shredded cheddar cheese and crispy breadcrumbs create a golden, bubbly finish. Designed for batch cooking, you can enjoy it right away or freeze portions for a quick, crowd-pleasing dinner later. Packed with rich flavors and simple ingredients, this freezer-friendly dish is ideal for busy families looking for a wholesome meal that’s ready when they are. Keywords: Wild Rice Chicken, OAMC recipe, freezer-friendly casserole, batch cooking meals, comfort food recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Wild rice
- 2.5 cups Chicken broth
- 1 cup Fresh mushrooms, sliced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 1 medium Onion, diced
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Cook the wild rice: Rinse the wild rice under cold water. In a medium-sized pot, combine the wild rice and 2 cups of chicken broth. Bring to a boil, then reduce heat, cover, and let it simmer for 40-45 minutes until the rice is tender and the liquid is absorbed. Set aside.
While the rice cooks, prepare the chicken: Heat 1 tablespoon olive oil or use cooking spray in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and fully cooked. Remove from the skillet, let rest for a few minutes, and then dice into bite-sized pieces.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, carrots, and mushrooms. Sauté for 5-7 minutes until the vegetables are tender.
Sprinkle the flour over the sautéed vegetables and stir well to coat evenly. Gradually add the remaining 0.5 cups of chicken broth and the milk, whisking constantly to create a smooth sauce. Cook for 2-3 minutes, stirring frequently until the sauce thickens.
Add salt, black pepper, garlic powder, and shredded cheddar cheese to the sauce. Stir until the cheese is fully melted and combined.
In a large mixing bowl, combine the cooked wild rice, diced chicken, and vegetable-cheese sauce. Mix well until everything is evenly distributed.
Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle breadcrumbs evenly over the top.
Bake the dish in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden and the casserole is bubbling around the edges.
Allow the dish to cool slightly before serving, or let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.
To reheat from frozen: Thaw overnight in the refrigerator, then bake in a 350°F (175°C) oven for 20-30 minutes until heated through.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 265 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 849 mg | 18% | |
*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.
