Description
Hearty chicken and wild rice casserole brings comfort from midwestern kitchens with layers of creamy goodness. Home cooks will savor this classic dish that delivers rich, satisfying flavors in every warm bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups wild rice blend, uncooked
- 1 1/2 pounds chicken breasts or thighs, chopped
- 2 cups sharp cheddar, divided
- 2 cups milk
- 2 cups chicken broth
Vegetables and Aromatics:
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 3 carrots, chopped
- 6 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
Seasonings, Oils, and Additional Ingredients:
- 1/4 teaspoon each salt, pepper, paprika
- 4 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/3 cup flour
- 2 teaspoons chicken bouillon
- 1 1/2 teaspoons each Dijon mustard, Worcestershire sauce
- 1 teaspoon each dried parsley, dried basil
- 1/2 teaspoon each thyme, salt, pepper
- 1/2 cup Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 tablespoon each butter, olive oil
Instructions
- Prepare the wild rice blend according to package instructions, ensuring precise doneness around 25 minutes, then set aside.
- Pat chicken pieces dry and generously season with salt, pepper, and paprika for enhanced flavor profile.
- Heat oil in a large skillet and quickly sear chicken until just turning opaque, then transfer to a separate bowl using a slotted spoon.
- In the same skillet, sauté diced onions, carrots, and celery until softened, then briefly incorporate minced garlic for aromatic depth.
- Melt butter and caramelize sliced mushrooms, developing a rich golden-brown exterior on each side.
- Create a roux by whisking flour into melted butter and oil, gradually incorporating liquid ingredients and selected seasonings to form a smooth sauce.
- Allow sauce to simmer and thicken, then gently fold in cheese varieties until completely melted and integrated.
- Assemble the casserole by combining the prepared sauce with seared chicken, sautéed vegetables, and cooked wild rice in a suitable baking dish.
- Sprinkle remaining cheese over the mixture and top with buttered panko breadcrumbs for a crispy texture.
- Cover and bake at 350°F for 30-35 minutes until the casserole becomes bubbly and golden around the edges.
Notes
- Prevent Dry Chicken Avoid overcooking by removing chicken from heat when just opaque to maintain tender, juicy texture.
- Enhance Flavor Boost umami by using a mix of mushrooms like shiitake and cremini for deeper, more complex taste.
- Gluten-Free Adaptation Substitute regular flour with cornstarch or gluten-free flour blend to make the dish celiac-friendly.
- Vegetarian Option Replace chicken with cubed firm tofu or roasted chickpeas for a protein-packed vegetarian alternative.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg