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Homemade Chicken and Wild Rice Casserole Recipe

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4 from 87 reviews

A comforting homemade chicken and wild rice casserole featuring tender chicken pieces, sautéed vegetables, cremini mushrooms, and a creamy cheese sauce, all baked to perfection with a crunchy panko topping. This hearty dish is perfect for a family dinner and combines earthy wild rice with rich cheddar and Parmesan cheeses for a satisfying flavor and texture.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Rice and Chicken

  • 1 1/2 cups wild rice blend, uncooked (cooked according to package directions)
  • 1 1/2 lbs. chicken breasts or thighs, chopped into large bite-size pieces
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 6 cloves garlic, minced
  • 8 ounces baby Bella/cremini mushrooms, sliced

Cream Sauce

  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon (granulated, base or crushed cubes)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper

Cheese and Topping

  • 2 cups freshly grated sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the casserole.
  2. Prep Chicken: Pat the chopped chicken dry using paper towels. Toss it with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika to season evenly. Set it aside.
  3. Cook Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear without moving it for one minute. Then continue cooking, stirring, until the chicken pieces are opaque but not fully cooked through. Transfer the chicken to a large bowl using a slotted spoon.
  4. Sauté Vegetables and Aromatics: Add a drizzle of oil or a bit of butter to the drippings if dry. Add diced onions, chopped carrots, and celery to the pot. Sauté until the onions are tender. Add minced garlic and cook for an additional 30 seconds. Transfer these vegetables to the bowl with the chicken using a slotted spoon.
  5. Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the pot with the remaining drippings. Add the sliced mushrooms and stir to coat them. Spread them in a single layer and cook each side until the mushrooms are deeply golden. Transfer mushrooms to the same bowl as chicken and vegetables.
  6. Prepare Cream Sauce: In a separate bowl or liquid measuring cup, whisk together chicken broth and cornstarch; set aside. In the now-empty Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in the flour and cook for 2 minutes, whisking continuously. Lower heat to low and gradually whisk in the chicken broth mixture and milk, followed by Dijon mustard, Worcestershire sauce, chicken bouillon, and all dried herbs and seasonings.
  7. Thicken Sauce and Add Cheese: Bring the sauce to a simmer, whisking often, until thickened. Remove from heat and whisk in 1 cup sharp cheddar cheese until melted, then add the Parmesan cheese, stirring until melted and smooth.
  8. Combine Ingredients: Add the chicken, mushrooms, sautéed vegetables, and cooked wild rice blend into the cream sauce. Stir well to combine everything evenly. Taste and adjust seasoning with salt and pepper as needed. Transfer the mixture to the prepared casserole dish and top with the remaining 1 cup of cheddar cheese.
  9. Prepare Panko Topping: In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the panko breadcrumbs and stir to coat evenly. Cook, stirring frequently, until the breadcrumbs turn golden brown and crunchy. Evenly sprinkle this topping over the cheese layer in the casserole.
  10. Bake: Cover the casserole dish (with foil or a lid) and bake at 350 degrees F for 30-35 minutes, until the casserole is hot, bubbly, and the cheese is thoroughly melted.

Notes

  • Use cooked wild rice measured after cooking for accurate portion sizes.
  • You can substitute chicken breasts or thighs based on preference; thighs will be moister.
  • Make sure to caramelize mushrooms well for a deeper, richer flavor.
  • Use low sodium chicken broth to better control the saltiness of the dish.
  • The panko topping adds a nice crunch but can be omitted for a softer casserole.
  • Allow the casserole to rest for 5 to 10 minutes after baking for easier serving.
  • This dish can be prepared a day ahead and refrigerated before baking.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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