Chicken and Wild Rice Casserole recipe—perfect for a hearty family dinner. It’s creamy, flavorful, and packed with wholesome ingredients.
Chicken and Wild Rice Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
- 1 cup uncooked wild rice blend (or 2 cups cooked wild rice)
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/2 cup mushrooms, sliced (optional)
- 3 tablespoons butter or olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/2 cup shredded Parmesan cheese (or your favorite cheese)
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Cook the Rice
- If using uncooked rice, cook it according to package instructions and set aside.
- Preheat Oven
- Preheat your oven to 375°F (190°C).
- Sauté Vegetables
- In a large skillet or saucepan, melt butter over medium heat. Add onions, celery, carrots, mushrooms (if using), and garlic. Sauté until softened, about 5 minutes.
- Make the Sauce
- Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the chicken broth, followed by the milk. Add thyme, rosemary, salt, and pepper. Cook until the mixture thickens, about 3-4 minutes.
- Combine Everything
- In a large mixing bowl, combine the cooked chicken, rice, and sauce. Mix well.
- Assemble the Casserole
- Pour the mixture into a greased 9×13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. If using breadcrumbs, sprinkle them over the cheese.
- Bake
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes, or until the casserole is bubbly and the top is golden.
- Serve
- Let the casserole rest for 5 minutes before serving. Pair it with a fresh green salad or crusty bread for a complete meal.
Tips
- Make Ahead: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours. Add 10 extra minutes to baking time if chilled.
- Freezer Friendly: Freeze leftovers or a fully prepared (but unbaked) casserole for up to 3 months. Thaw in the fridge overnight before baking.
- Flavor Boost: Add 1/4 cup dry white wine to the sauce for extra depth.
Enjoy this creamy, cozy dish—it’s a crowd-pleaser! 🥘