Description

This creamy chicken and wild rice bake is rich, savory comfort food made completely from scratch. Tender chicken, earthy mushrooms, and nutty wild rice are folded into a velvety cheddar-Parmesan sauce, then finished with a buttery crisp topping. It’s hearty enough for chilly evenings, practical enough for busy weeknights, and perfect for making ahead or freezing for later.

Ingredients

Scale

Chicken, Rice & Vegetables

1½ cups wild rice blend, cooked (not instant)
1½ pounds chicken breasts or thighs, cut into large chunks
¼ teaspoon each: salt, black pepper, paprika
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 yellow onion, diced
3 celery stalks, sliced
3 carrots, chopped
6 garlic cloves, minced
8 ounces cremini mushrooms, sliced

Homemade Cream Sauce

2 cups low-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons butter
1 tablespoon olive oil
⅓ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon
1½ teaspoons Dijon mustard
1½ teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon each: dried thyme, salt, pepper
2 cups sharp cheddar cheese, freshly grated (divided)
½ cup freshly grated Parmesan

Optional Crunchy Topping

¾ cup panko breadcrumbs
1 tablespoon butter
1 tablespoon olive oil

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Instructions

Prepare the Oven & Dish
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with nonstick spray.
Season & Brown the Chicken
- Pat the chicken dry and season with salt, pepper, and paprika.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken until lightly browned on the outside but not fully cooked. Remove to a large bowl.
Cook the Vegetables
- If needed, add a little more oil or butter to the pot. Sauté onion, carrots, and celery until softened. Stir in garlic and cook briefly until fragrant. Transfer to the bowl with the chicken.
Brown the Mushrooms
- Melt butter with a drizzle of oil in the same pot. Spread mushrooms in a single layer and cook until deeply golden on both sides. Add them to the chicken mixture.
Make the Sauce
- Whisk chicken broth with cornstarch and set aside.
- In the empty pot, melt butter with olive oil over medium heat. Whisk in flour and cook for about 2 minutes to remove the raw taste.
- Lower the heat and gradually whisk in the broth mixture and milk. Add Dijon, Worcestershire, bouillon, and all dried seasonings.
- Simmer, stirring frequently, until thickened. Remove from heat and stir in 1 cup cheddar and all the Parmesan until melted and smooth.
Assemble
- Fold the cooked wild rice, chicken, mushrooms, and vegetables into the sauce. Adjust seasoning as needed.
- Transfer everything to the prepared baking dish and sprinkle with the remaining cheddar.
Add the Crunch (Optional)
- In a skillet, melt butter with olive oil over medium heat. Stir in panko and toast until golden. Sprinkle evenly over the casserole.
Bake
- Cover with foil and bake for 30–35 minutes, until hot and bubbling and the cheese is melted.

Notes

Rice Choice: Use a wild rice blend, not pure wild rice and not instant. Cook it just until tender and drain well.
Brown Rice Option: Cooked brown rice works well as a substitute.
Shortcut Version: Stir in about 3 cups shredded rotisserie chicken instead of cooking raw chicken.
Make Ahead: Assemble without the panko topping and refrigerate up to 2 days. Add topping just before baking.
Freezer-Friendly: Assemble (unbaked), cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before baking.
Serve with a crisp green salad and warm garlic bread for a complete, satisfying meal.

Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Dinner