Description
There’s something undeniably comforting about a bubbling dish of creamy Chicken Wild Rice Casserole coming straight from the oven. It’s a perfect marriage of tender chicken, earthy mushrooms, nutty wild rice, and gooey melted cheese — all crowned with a crisp, golden breadcrumb topping. This dish is hearty, homey, and guaranteed to win smiles around the table.
Ingredients
Scale
- 1 ½ cups wild rice blend
- 4 tablespoons unsalted butter
- 1 stalk celery, finely minced
- 1 small onion, diced
- 10 ounces portabella mushrooms, thinly sliced
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 cups cooked chicken breast, chopped
- 1 cup shredded cheddar cheese
- ¾ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons melted butter
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Wild Rice
- Bring about 4 cups of water to a rolling boil in a medium pot. Add the wild rice blend, then cover and reduce the heat to a gentle simmer. Let it cook until the grains are tender but still have a bit of bite — about five minutes less than the time suggested on the package. Drain off any extra liquid and set aside.
- Preheat the Oven
- Set your oven to 350°F (175°C) so it’s ready to go once your casserole is assembled.
- Sauté the Vegetables
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery, and cook until soft and fragrant — roughly 3 to 5 minutes.
- Cook the Mushrooms
- Turn the heat up slightly and stir in the sliced mushrooms. Cook for another 3 minutes, or until they’ve released their moisture and started to brown.
- Make the Creamy Base
- Sprinkle the flour over the veggies and stir well to coat. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the milk next, still stirring until the sauce begins to bubble and thicken — this should take about 4 to 5 minutes.
- Mix in the Chicken and Cheese
- Once the sauce has thickened, stir in the chopped chicken, cheddar, and half of the Parmesan. Season with salt and pepper to taste, then take the pan off the heat.
- Combine and Assemble
- Add the cooked wild rice to the skillet and gently fold everything together until evenly mixed. Spoon the creamy mixture into a greased casserole dish, spreading it out smoothly.
- Make the Topping
- In a small bowl, mix the panko breadcrumbs with the remaining Parmesan. Drizzle the melted butter over top and toss to coat. Scatter this buttery crumb mixture evenly over the casserole.
- Bake to Perfection
- Slide the dish into your preheated oven and bake for 35–40 minutes, or until the top is golden and crisp and the sauce is bubbling around the edges.
- Serve and Enjoy
- Let the casserole rest for a few minutes before serving (if you can resist the aroma!). Each spoonful is a satisfying blend of creamy, cheesy comfort and crunchy topping — the kind of meal that makes you feel instantly at home.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course