Chicken Wild Rice Casserole (Print Version)
# Ingredients:
01 -
1 1/2 cups wild rice blend, uncooked.
02 -
1 1/2 lbs chicken breasts or thighs, chopped.
03 -
1/4 tsp each salt, pepper, paprika.
04 -
4 tablespoons olive oil, divided.
05 -
4 tablespoons butter, divided.
06 -
1 yellow onion, diced.
07 -
3 celery stalks, chopped.
08 -
3 carrots, chopped.
09 -
6 garlic cloves, minced.
10 -
8 oz cremini mushrooms, sliced.
11 -
2 cups chicken broth.
12 -
1 tablespoon cornstarch.
13 -
2 tablespoons butter.
14 -
1 tablespoon olive oil.
15 -
1/3 cup flour.
16 -
2 cups milk.
17 -
2 teaspoons chicken bouillon.
18 -
1 1/2 teaspoons each Dijon, Worcestershire.
19 -
1 tsp each dried parsley, basil.
20 -
1/2 tsp each thyme, salt, pepper.
21 -
2 cups sharp cheddar, divided.
22 -
1/2 cup Parmesan.
23 -
3/4 cup panko.
24 -
1 tablespoon each butter, olive oil.
# Instructions:
01 -
Cook wild rice blend according to package directions, checking doneness at 25 minutes.
02 -
Season chopped chicken with salt, pepper, and paprika after patting dry.
03 -
Sear chicken in oil until just opaque, remove to bowl using slotted spoon.
04 -
Sauté onions, carrots, celery in same pot until tender, add garlic briefly.
05 -
Caramelize mushrooms in butter until deeply golden on each side.
06 -
Make sauce by whisking flour with butter and oil, then adding liquids and seasonings.
07 -
Simmer sauce until thickened, then stir in cheeses until melted.
08 -
Combine sauce with chicken, vegetables, and cooked rice in casserole dish.
09 -
Top with remaining cheese and buttered panko crumbs.
10 -
Bake covered at 350°F for 30-35 minutes until bubbly.
# Notes:
01 -
Make ahead friendly.
02 -
Freezes well.
03 -
No canned soups.
04 -
Great for meal prep.