Chicken Wild Rice Casserole Recipe

Introduction

Chicken Wild Rice Casserole is a comforting and hearty dish that combines tender chicken, earthy wild rice, and a creamy sauce topped with buttery bread cubes. Perfect for a family dinner or meal prep, this casserole offers rich flavors and satisfying textures all in one dish.

Ingredients

• 1 onion, chopped
• 5 carrots, chopped
• 5 celery stalks, chopped
• 1 cup wild rice
• 3 cups chicken broth
• 1 lb chicken breasts, cut into small pieces
• 10 tbsp butter, divided
• 1 tsp salt
• ½ tsp poultry seasoning
• 4 tbsp flour
• 2 cups milk
• 3-4 cups cubed bread (sturdy, dry, or day-old bread works best)

Instructions

1. Step 1: Preheat your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
2. Step 2: While the rice is baking, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in the flour, salt, and poultry seasoning, cooking for 1 minute to form a roux. Gradually whisk in the milk until the sauce is smooth and creamy.
3. Step 3: (Optional) Melt the remaining 6 tablespoons of butter and toss with the cubed bread to prepare the topping. You can skip this step if you prefer the casserole without the bread topping.
4. Step 4: When the rice is done cooking, remove the foil. Add the raw chicken pieces and the creamy sauce to the baking dish. Stir well to combine everything evenly. Spread the buttered bread cubes evenly on top.
5. Step 5: Increase the oven temperature to 450°F and bake the casserole uncovered for 20-30 minutes, or until the chicken is fully cooked and no longer pink, and the bread cubes are golden brown.
6. Step 6: Remove from oven and serve hot. Garnish with additional salt, pepper, or parsley if desired.

Tips & Variations

• For added flavor, sauté the onions, carrots, and celery in a bit of butter before baking.
• Use homemade or low-sodium chicken broth to control salt levels.
• Try different herbs like thyme or rosemary in place of poultry seasoning for a twist.
• Substitute cubed cooked chicken with leftover rotisserie chicken to save time.
• Replace the bread topping with crushed crackers or crispy fried onions for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain crispiness on the bread topping. Alternatively, microwave individual portions, though the topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, you can substitute brown rice, but cooking times may vary. Make sure to adjust baking time according to the rice package instructions for best results.

Is this casserole freezer-friendly?

Yes, you can freeze the casserole before baking. Assemble the dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding extra baking time if needed.

Chicken Wild Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

This hearty Chicken Wild Rice Casserole combines tender chicken, wholesome wild rice, and a creamy homemade sauce topped with buttery bread cubes. Slow-baked with a medley of vegetables for a comforting and flavorful one-dish meal perfect for cozy dinners.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Rice

• 1 onion, chopped
• 5 carrots, chopped
• 5 celery stalks, chopped
• 1 cup wild rice
• 3 cups chicken broth

Protein

• 1 lb chicken breasts, cut into small pieces

Sauce

• 10 tbsp butter, divided
• 1 tsp salt
• ½ tsp poultry seasoning
• 4 tbsp flour
• 2 cups milk

Topping

• 3–4 cups cubed bread (sturdy, dry, or day-old bread works best)

Instructions

1. Preheat the oven: Set your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes to allow the rice and vegetables to soften and cook fully.
2. Prepare the sauce: While the rice is baking, melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning. Cook the mixture for 1 minute to create a roux. Gradually whisk in the milk to form a smooth and creamy sauce, cooking until slightly thickened.
3. Prepare the topping (optional): Melt the remaining 6 tablespoons of butter separately. Toss the cubed bread with the melted butter to coat evenly. This will create a rich, golden topping when baked.
4. Assemble the casserole: Once the rice and vegetables are cooked, carefully remove the foil from the baking dish. Add the raw chicken pieces and the creamy sauce to the dish. Stir gently to combine all ingredients evenly. Arrange the buttered bread cubes evenly over the top of the casserole.
5. Bake: Increase the oven temperature to 450°F. Bake the casserole uncovered for an additional 20 to 30 minutes, or until the chicken is fully cooked through (no longer pink in the center) and the bread cubes become golden brown and crisp.
6. Serve: Remove the casserole from the oven and let it cool slightly. Garnish with extra salt, pepper, or fresh parsley if desired before serving to enhance the flavor and presentation.

Notes

• You can skip the bread topping if you prefer a lighter casserole or want to reduce carbs.
• Use day-old bread or crusty bread for the topping to ensure it crisps well during baking.
• Ensure the chicken is cut into small even pieces for uniform cooking throughout the bake.
• To make this dish gluten-free, substitute the flour with a gluten-free alternative and use gluten-free bread for the topping.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: chicken casserole, wild rice casserole, comfort food, baked chicken and rice, creamy chicken casserole