Chicken And Wild Rice Casserole Recipe

Chicken and wild rice casserole on a dark plate.

5 from 1 vote

Chicken And Wild Rice Casserole Recipe

Chicken and Wild Rice Casserole made without canned soup. Nutty wild rice, tender chicken, and a simple homemade cream sauce.

Servings:

Calories: 418kcal

Ingredients

1 1/2 cup Wild rice blend 10 oz
1 lb Chicken breast cubed
1 tbsp Olive oil
8 oz Baby bella mushrooms sliced thin
6 tbsp Butter divided
1 cup Onion diced
1 cup Celery diced
2 cloves Garlic minced
1/4 cup All purpose flour
1 cup chicken stock or broth
1 cup Milk
1/2 tsp Black pepper
1/2 tsp Kosher salt
1 cup Cheddar cheese shredded
1/2 cup Romano cheese shredded, divided
3/4 cup Panko breadcrumbs

Instructions

Cook wild rice according to package instructions,
1 1/2 cup Wild rice blend
Preheat the oven to 375 degrees Fahrenheit.
Add the olive oil to a skillet over medium high heat. Season cubed chicken with salt and pepper. When oil is shimmering, add it to the skillet and brown the chicken on all sides. Remove the chicken from the skillet and set aside.
1 lb Chicken breast, 1 tbsp Olive oil, 1/2 tsp Black pepper, 1/2 tsp Kosher salt
Add two tbsp of butter to the skillet. When butter has melted and is bubbling, add the mushrooms, onions, and celery. Saute until softened and mushrooms have browned, about 7-8 minutes.
8 oz Baby bella mushrooms, 6 tbsp Butter, 1 cup Onion, 1 cup Celery
Add the garlic and continue to saute for an additonal minutes. Add this vegetable mixture to a large mixing bowl and set aside.
2 cloves Garlic
Add 2 tbsp of butter to the skillet. When it has melted, add the flour and whisk until smooth. Cook for 1-2 minutes to remove the flour taste.
1/4 cup All purpose flour, 6 tbsp Butter
While whisking, slowly add the chicken stock in thirds. Continue whisking for smoothness, avoiding lumps. Once the stock has been incorporated, repeat with the milk. Bring to a simmer and cook for 3-4 minutes.
1 cup chicken stock, 1 cup Milk
To the large mixing bowl with the vegetables, add the cooked wild rice and cooked chicken. Lightly mix to incorporte the vegetables.
Add 1/4 cup of Romano cheese and the cheddar cheese to the large bowl and lightly mix. Lastly, add the cream sauce and mix well to fully combine.
1 cup Cheddar cheese, 1/2 cup Romano cheese
Add this wild rice and chicken mixture to a greased 9x13 casserole dish.
Melt the last two tbsp of butter in a microwave. In a small bowl, combine the panko breadcrumbs, 1/4 cup of Romano cheese, and the melted butter. Sprinkle the breadcrumb mixture over the casserole, then bake for 30 minutes or until bubbling and golden brown.
6 tbsp Butter, 3/4 cup Panko breadcrumbs, 1/2 cup Romano cheese
Remove from the oven and allow the casserole to rest for 10 minutes (to set up). Serve and enjoy!

Nutrition