Creamy Chicken & Wild Rice Casserole (Print version)
Tender chicken, nutty wild rice, mushrooms, and vegetables baked in a creamy homemade sauce with a crisp golden topping.
# Ingredients:
For the rice
01 -
1 cup (185 g) wild rice blend, rinsed
02 -
2 1/2 cups (600 ml) low-sodium chicken broth
03 -
1/2 teaspoon kosher salt
For the creamy filling
04 -
3 tablespoons unsalted butter, plus more for the baking dish
05 -
8 oz (225 g) cremini mushrooms, sliced
06 -
1 small yellow onion, diced
07 -
2 celery stalks, diced
08 -
1 medium carrot, diced
09 -
3 cloves garlic, minced
10 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 -
1/4 cup (30 g) all-purpose flour
12 -
1 cup (240 ml) whole milk
13 -
1 cup (240 ml) low-sodium chicken broth
14 -
1/2 cup (120 g) sour cream
15 -
1 cup (115 g) shredded sharp cheddar cheese
16 -
3 cups (420 g) cooked shredded chicken
17 -
1/2 teaspoon black pepper
18 -
Salt, to taste
For the topping
19 -
3/4 cup (45 g) panko breadcrumbs
20 -
2 tablespoons unsalted butter, melted
21 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Combine the rinsed wild rice blend, chicken broth, and salt in a saucepan. Bring to a boil, cover, reduce the heat, and simmer for 35-45 minutes until tender. Drain any excess liquid.
02 -
Preheat the oven to 375°F. Butter a 9x13-inch baking dish or a similar 3-quart casserole dish.
03 -
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes until browned. Add onion, celery, carrot, garlic, and thyme, then cook for 4-5 minutes until softened.
04 -
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the milk and chicken broth. Cook for 3-5 minutes until thick enough to coat a spoon.
05 -
Remove the pan from the heat. Stir in sour cream, cheddar, cooked chicken, cooked wild rice, pepper, and salt to taste. Spoon the creamy mixture into the prepared baking dish.
06 -
Mix the panko with melted butter and parsley. Sprinkle evenly over the casserole.
07 -
Bake for 25-30 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before serving so the filling settles.
# Good to know:
01 -
Cook the wild rice before assembling for the best texture.
02 -
Rotisserie chicken is a good shortcut.
03 -
The casserole can be assembled one day ahead without the topping.