Chicken Wild Rice Casserole

Chicken Wild Rice Casserole

from myhomemaderecipe.com
80 min
10 servings

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. 1

    Cook wild rice blend according to package directions, checking doneness at 25 minutes.

  2. 2

    Season chopped chicken with salt, pepper, and paprika after patting dry.

  3. 3

    Sear chicken in oil until just opaque, remove to bowl using slotted spoon.

  4. 4

    Sauté onions, carrots, celery in same pot until tender, add garlic briefly.

  5. 5

    Caramelize mushrooms in butter until deeply golden on each side.

  6. 6

    Make sauce by whisking flour with butter and oil, then adding liquids and seasonings.

  7. 7

    Simmer sauce until thickened, then stir in cheeses until melted.

  8. 8

    Combine sauce with chicken, vegetables, and cooked rice in casserole dish.

  9. 9

    Top with remaining cheese and buttered panko crumbs.

  10. 10

    Bake covered at 350°F for 30-35 minutes until bubbly.