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Creamy Chicken and Wild Rice Casserole

A close-up serving of creamy chicken and wild rice casserole topped with melted cheddar cheese and herbs.
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A simple, hearty casserole featuring tender chicken, savory wild rice, and a creamy sauce, perfect for a comforting family dinner.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 cup sliced celery
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 can (10.5 ounces) cream of mushroom soup, undiluted
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice according to package directions using the chicken broth instead of water for extra flavor. Drain any excess liquid.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove chicken and set aside.
  4. Add the onion, celery, and mushrooms to the same skillet. Cook until the vegetables are soft, about 5 to 7 minutes.
  5. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute.
  6. Gradually whisk in the milk until the mixture thickens slightly. Stir in the cream of mushroom soup, thyme, salt, and pepper. Bring the sauce to a gentle simmer.
  7. Return the cooked chicken and the cooked wild rice to the skillet. Stir well to combine everything with the sauce.
  8. Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top. If using, sprinkle breadcrumbs over the cheese.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute half of the milk with heavy cream.
  • If you prefer a slow cooker method, cook the rice separately, sauté the vegetables, combine all ingredients except breadcrumbs, and cook on low for 3 hours. Top with cheese and bake briefly to melt.
  • Use leftover cooked chicken to reduce the cooking time for the chicken pieces.

Nutrition

Find it online: https://kitchnkudos.com/chicken-and-wild-rice-casserole-recipe/