Description
This comforting Chicken Wild Rice Casserole combines tender chicken, earthy wild rice, fresh vegetables, and a creamy homemade sauce, all baked to perfection with a buttery bread topping. It’s a hearty and satisfying one-dish meal perfect for family dinners or gatherings.
Ingredients
Scale
Vegetables and Rice
- 1 onion, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 1 cup wild rice
- 3 cups chicken broth
Meat
- 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
- 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 wild rice to cook and the vegetables to soften.
- Prepare the sauce: While the rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for 1 minute to form a roux. Gradually whisk in the milk to create a smooth, creamy sauce. Continue to cook and stir until thickened.
- Optional topping: Melt the remaining 6 tablespoons of butter. Toss the cubed bread with the melted butter to coat evenly. Set aside for topping the casserole later.
- Assemble the casserole: Once the rice and vegetables are cooked, remove the foil from the baking dish. Add the raw chicken pieces and the prepared creamy sauce to the dish. Stir everything gently to combine all ingredients evenly. Then, spread the buttered bread cubes evenly on top if using the topping.
- Bake: Increase the oven temperature to 450°F. Bake the casserole uncovered for an additional 20-30 minutes until the chicken is fully cooked and no longer pink inside, and the bread cubes on top turn golden brown and crisp.
- Serve: Once baked, optionally garnish the casserole with freshly ground pepper, a sprinkle of salt if needed, and chopped parsley for a fresh pop of flavor and color. Serve hot and enjoy this hearty meal.
Notes
- Use day-old or sturdy bread for the topping to ensure it crisps up nicely during baking.
- Ensure the chicken breasts are cut into small, uniform pieces so they cook evenly during the final baking step.
- If preferred, substitute milk with a lactose-free or plant-based alternative to make it low lactose or vegetarian (without chicken).
- The wild rice can also be soaked for a few hours beforehand to reduce baking time slightly.
- Leftovers can be refrigerated for up to 3 days and reheated covered until warmed through.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6th casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken casserole,wild rice casserole,one dish meal,comfort food,baked chicken recipe
