Chicken Wild Rice Casserole
A hearty casserole combining tender chicken, wild rice, and mushrooms in rich cheese sauce topped with crispy panko. Perfect for make-ahead meals.
Ingredients
- 1 1/2 cups wild rice blend, uncooked.
- 1 1/2 lbs chicken breasts or thighs, chopped.
- 1/4 tsp each salt, pepper, paprika.
- 4 tablespoons olive oil, divided.
- 4 tablespoons butter, divided.
- 1 yellow onion, diced.
- 3 celery stalks, chopped.
- 3 carrots, chopped.
- 6 garlic cloves, minced.
- 8 oz cremini mushrooms, sliced.
- 2 cups chicken broth.
- 1 tablespoon cornstarch.
- 2 tablespoons butter.
- 1 tablespoon olive oil.
- 1/3 cup flour.
- 2 cups milk.
- 2 teaspoons chicken bouillon.
- 1 1/2 teaspoons each Dijon, Worcestershire.
- 1 tsp each dried parsley, basil.
- 1/2 tsp each thyme, salt, pepper.
- 2 cups sharp cheddar, divided.
- 1/2 cup Parmesan.
- 3/4 cup panko.
- 1 tablespoon each butter, olive oil.
Directions
- 1
Cook wild rice blend according to package directions, checking doneness at 25 minutes.
- 2
Season chopped chicken with salt, pepper, and paprika after patting dry.
- 3
Sear chicken in oil until just opaque, remove to bowl using slotted spoon.
- 4
Sauté onions, carrots, celery in same pot until tender, add garlic briefly.
- 5
Caramelize mushrooms in butter until deeply golden on each side.
- 6
Make sauce by whisking flour with butter and oil, then adding liquids and seasonings.
- 7
Simmer sauce until thickened, then stir in cheeses until melted.
- 8
Combine sauce with chicken, vegetables, and cooked rice in casserole dish.
- 9
Top with remaining cheese and buttered panko crumbs.
- 10
Bake covered at 350°F for 30-35 minutes until bubbly.