Who doesn’t love a warm, comforting casserole on a cold evening? Our Chicken Wild Rice Casserole is the ultimate crowd-pleaser!
Get ready to tantalize your taste buds and impress your family with this creamy, savory dish that’s sure to become a household favorite!
Don’t forget to share your culinary creations with us – we’d love to see how you’ve made this recipe your own. Happy cooking!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create this mouthwatering casserole:
- 2 cups wild rice blend
- 4 cups chicken broth
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 carrots, diced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
Optional add-ins include diced bell peppers, crispy bacon bits, or slivered almonds for extra crunch.
For the wild rice blend, we recommend brands like Lundberg or RiceSelect, which offer a nice mix of textures and flavors.
Tips for the Perfect Chicken Wild Rice Casserole
Want to elevate your casserole game? Here are some pro tips:
- Chicken thighs tend to be juicier than breasts, but either works great.
- For the perfect rice texture, stick to a 1:2 ratio of rice to liquid.
- Don’t be shy with herbs! Fresh herbs like sage or parsley can add a burst of flavor.
- To prevent a dry casserole, make sure your sauce is nice and creamy before combining with other ingredients.
- For a golden, crispy top, broil for 2-3 minutes at the end of baking time. Keep a close eye to avoid burning!
Variations and Add-ins
Feel like experimenting? Try these tasty variations:
- Swap out vegetables based on the season. Think butternut squash in fall or asparagus in spring.
- Go cheese crazy! Add some sharp cheddar or smoked gouda to the mix.
- For a gluten-free version, use cornstarch instead of flour to thicken the sauce.
- Spice it up with a dash of cayenne or some diced jalapeños.
- Create a mushroom lover’s dream by doubling the mushrooms and using cream of mushroom soup as part of your liquid base.
Make-Ahead and Storage Options
Life’s busy, so here’s how to make this casserole work for your schedule:
- Prep ahead: Cook the rice and chicken a day in advance. Store in the fridge separately.
- Freeze it: Assemble the casserole, but don’t bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Microwave individual portions or reheat in the oven at 350°F until warmed through.
- Repurpose leftovers into a creamy soup by adding extra broth and blending until smooth!
Serving Suggestions and Pairings
Round out your meal with these perfect pairings:
- A crisp green salad with a tangy vinaigrette
- Roasted Brussels sprouts or green beans
- Crusty bread for soaking up that delicious sauce
- Pair with a crisp Chardonnay or a light Pinot Noir
- Garnish with fresh parsley or crispy fried onions for added texture
For large gatherings, consider making 1.5x the recipe and baking in a larger dish. It’s a surefire hit at potlucks!
The ultimate guide to creating a mouthwatering chicken wild rice casserole that’ll have everyone asking for seconds!
This versatile dish is perfect for cozy family dinners, potlucks, or meal prep. With our tips and tricks, you’ll master this comforting classic in no time. Enjoy!
Recipe FAQ’s
Can I use only wild rice instead of a blend?
Yes, but cooking times may vary. Pure wild rice typically takes longer to cook and may require more liquid.
What’s the best way to reheat leftovers?
Microwave individual portions or reheat in a 350°F oven until warmed through.
How can I reduce the calorie content?
Use low-fat milk instead of cream and reduce the amount of cheese. You can also increase the vegetable content.
Creamy Chicken Wild Rice Casserole
Ingredients
- 2 cups wild rice blend
- 4 cups chicken broth
- 2 lbs boneless skinless chicken breasts or thighs
- 1 large onion diced
- 3 celery stalks chopped
- 2 carrots diced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large saucepan, combine the wild rice blend and chicken broth. Bring to a boil, then reduce heat and simmer for about 45 minutes or until the rice is tender. Drain any excess liquid.
- While the rice cooks, season the chicken with salt and pepper. In a large skillet, cook the chicken over medium heat until no longer pink in the center, about 6-8 minutes per side. Remove from the pan and cut into bite-sized pieces.
- In the same skillet, melt 2 tablespoons of butter. Add onions, celery, carrots, and mushrooms. Sauté until vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- Time for the creamy sauce! In a separate saucepan, melt the remaining butter. Whisk in the flour and cook for 1-2 minutes. Gradually add milk and cream, whisking constantly to prevent lumps. Add thyme, rosemary, salt, and pepper. Simmer until the sauce thickens.
- In a large bowl, combine the cooked wild rice, chicken, sautéed vegetables, creamy sauce, and frozen peas. Mix well.
- Transfer the mixture to your prepared baking dish. Sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
Notes
- Optional add-ins include diced bell peppers, crispy bacon bits, or slivered almonds for extra crunch.
- For the wild rice blend, we recommend brands like Lundberg or RiceSelect, which offer a nice mix of textures and flavors.