Chicken and Wild Rice Casserole
Creamy chicken and wild rice casserole made from scratch with tender shredded chicken, chewy wild rice, sautéed vegetables and mushrooms, and a rich, cheesy sauce. Finished with a buttery panko topping that bakes up golden and crisp.
Servings: 6 servings
Calories: 707kcal
Ingredients
- 3 cups low-sodium chicken broth - divided
- 1 cup wild rice blend - or approx. 3 cups cooked rice
- 6 tablespoons butter - salted or unsalted, divided
- 1 yellow onion - diced
- 2 ribs celery - diced
- 1 large carrot - peeled and diced
- 2 cups cremini mushrooms - sliced
- 4 cloves garlic - minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 cup heavy cream - or milk or half-and-half
- 1 cup sour cream - optional
- 2 cups sharp cheddar cheese - freshly shredded and divided
- ½ cup Parmesan cheese - grated
- 3 cups cooked and shredded chicken - approx. 2 large or 3 medium-sized chicken breasts
- 1 cup Panko breadcrumbs
Instructions
- Preheat the oven to 350°F. In a medium pot, combine 1 cup of wild rice blend with 2 cups of low-sodium chicken broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, or until tender. Remove from heat and let the rice sit, covered, for 10 minutes, then drain any remaining liquid and set aside.
- Meanwhile, melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, and carrots. Cook for 5 to 10 minutes, or until softened. Add the minced garlic cloves and cook for 30 seconds, or until fragrant.
- Stir in 2 cups of sliced cremini mushrooms, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, ½ teaspoon black pepper, and ½ teaspoon salt. Cook for about 4 minutes, or until the mushrooms begin to soften.
- Sprinkle 3 tablespoons all-purpose flour over the vegetables and mushrooms and stir constantly for 1 minute.
- Slowly whisk in the remaining 1 cup of chicken broth, then whisk in 1 cup of heavy cream and 1 cup of sour cream Simmer gently, whisking often, for about 5 minutes, or until the sauce thickens. Do not boil.
- Remove from heat and stir in 1 cup of freshly shredded sharp cheddar cheese and all ½ cup grated Parmesan cheese until melted and smooth.
- Stir in 3 cups cooked and shredded chicken and the cooked wild rice until evenly combined.
- Transfer the mixture to a greased 9x13-inch (about 3-quart) casserole dish. Tent with foil and bake for 30 minutes, or until hot and bubbling around the edges.
- Melt the remaining 2 tablespoons butter and mix with 1 cup panko until evenly moistened. Remove the casserole from the oven, discard the foil, sprinkle the remaining 1 cup cheddar over the top, then add the buttery panko in an even layer.
- Return to the oven and bake uncovered for 15 to 20 minutes, or until bubbly and the topping is golden and crisp. Let rest for 5 to 10 minutes before serving.
Notes
- Wild rice blend: Brands vary. Cook until tender and drain any excess liquid so the casserole does not turn soupy.
- Chicken: Rotisserie chicken is the easiest swap. Leftover turkey also works great. You'll need about 3 cups.
- Dairy swaps: Half-and-half works in place of heavy cream for a lighter sauce (it will be slightly thinner). Plain Greek yogurt can replace sour cream, but stir it in gently and do not boil.
- Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour and use gluten-free panko (or skip the panko topping and just top with cheese).
- Topping tip: Mix panko with melted butter right before using for the crispiest topping. If making ahead, keep the panko separate until baking.
- Storage: Cool completely, then cover and refrigerate for 3 to 4 days. Freezing is not recommended.
- Reheating: Warm covered in a 350°F oven until hot. Uncover for the last few minutes to re-crisp the topping. Microwave reheating is fine for portions, but the topping will soften.
Nutrition
Calories: 707kcal | Carbohydrates: 27g | Protein: 36g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 905mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3873IU | Vitamin C: 5mg | Calcium: 490mg | Iron: 2mg
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