Creamy Chicken Wild Rice Casserole

This casserole builds a from-scratch creamy sauce to bind cooked wild rice, chicken, and sautéed vegetables together before baking under a layer of Parmesan. Cooking the wild rice separately in broth gives it more flavor than plain water, and it takes the longest step in the recipe, so it's worth starting first. It's a rich, homestyle dinner that makes plenty for leftovers.

Wild rice, chicken, and sautéed vegetables bind together in a homemade creamy sauce and bake under melted Parmesan.

Why You'll Love This Recipe

• Fast: ready in about 105 minutes (30 min prep, 75 min cook)
• Simple: 17 everyday ingredients
• Feeds the family: 8 servings
• Light: about 450 calories per serving

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)
• 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

Instructions

1. Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. Combine the wild rice blend and chicken broth in a large saucepan, bring to a boil, then reduce the heat and simmer for about 45 minutes, until the rice is tender, draining any excess liquid.
3. While the rice cooks, season the chicken with salt and pepper, cook it in a large skillet over medium heat until no longer pink in the center, about 6 to 8 minutes per side, then remove and cut into bite-sized pieces.
4. Melt 2 tablespoons of butter in the same skillet, add the onions, celery, carrots, and mushrooms, and sauté until softened, about 5 to 7 minutes, then add the garlic and cook for another minute.
5. For the creamy sauce, melt the remaining butter in a separate saucepan, whisk in the flour, and cook for 1 to 2 minutes, then gradually add the milk and cream, whisking constantly to prevent lumps, and add the thyme, rosemary, salt, and pepper, simmering until the sauce thickens.
6. Combine the cooked wild rice, chicken, sautéed vegetables, creamy sauce, and frozen peas in a large bowl, mixing well.
7. Transfer the mixture to the prepared baking dish and sprinkle Parmesan cheese on top.
8. Bake for 25 to 30 minutes, until the casserole is bubbly and the top is golden brown.

Cooking Tips

• Cook the wild rice in broth, not water, for the most flavorful base.
• Whisk the milk and cream into the roux gradually to avoid lumps.
• Let the casserole rest for a few minutes after baking so it's easier to serve.

Substitutions

• Turkey can replace chicken if you have leftovers to use up.
• Half-and-half can be used in place of heavy cream for a lighter sauce.
• A wild rice blend can replace pure wild rice for a shorter cook time.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Serve as a complete meal on its own, since it includes protein, grains, and vegetables.
• Pair with a simple side salad if you'd like something fresh.
• Top with extra Parmesan right before serving.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

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