Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole Recipe

Chicken and Wild Rice Casserole Recipe

Chicken and wild rice casserole is a hearty, comforting dish that’s perfect for family dinners, potlucks, or any occasion when you’re craving a satisfying meal. This recipe combines tender chicken, earthy wild rice, and a creamy sauce to create a flavorful and filling casserole. Here’s a step-by-step guide to making this delicious dish.


  1. Chicken Breasts – 4 boneless, skinless
  2. Wild Rice – 1 cup
  3. Chicken Broth – 2 1/2 cups
  4. Butter – 4 tablespoons
  5. Onion – 1 medium, finely chopped
  6. Celery – 2 stalks, finely chopped
  7. Carrots – 2, finely chopped
  8. All-Purpose Flour – 1/4 cup
  9. Heavy Cream – 1 cup
  10. Salt – 1 teaspoon
  11. Black Pepper – 1/2 teaspoon
  12. Dried Thyme – 1/2 teaspoon
  13. Garlic – 2 cloves, minced
  14. Chopped Fresh Parsley – 2 tablespoons
  15. Grated Parmesan Cheese – 1/2 cup


  1. Preheat your oven to 350°F (175°C). This is the temperature at which the casserole will bake to golden perfection.
  2. Start by preparing the wild rice. In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 45 minutes, or until the rice is tender and most of the liquid has been absorbed.
  3. While the rice is cooking, season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they’re cooked through and have a nice golden sear. Remove the chicken from the skillet and let it rest for a few minutes before chopping it into bite-sized pieces.
  4. In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion, celery, and carrots. Sauté the vegetables until they become tender, which should take about 5-7 minutes.
  5. Sprinkle the all-purpose flour over the sautéed vegetables, and stir well to create a roux. Cook the roux for a couple of minutes to get rid of the raw flour taste.
  6. Gradually pour in the heavy cream, stirring constantly until the mixture thickens. This creamy mixture will form the base of the casserole sauce.
  7. Add the minced garlic, dried thyme, and half of the grated Parmesan cheese to the creamy mixture. Stir until the cheese is melted and the sauce is smooth and well-seasoned.
  8. In a large mixing bowl, combine the cooked wild rice, chopped chicken, and the creamy sauce. Mix these components thoroughly to ensure the flavors are evenly distributed.
  9. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
  10. Sprinkle the remaining Parmesan cheese over the top of the casserole, and finish it off with a touch of fresh chopped parsley for a burst of color and flavor.
  11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the casserole is hot and bubbling.
  12. Once done, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
  13. Let the casserole rest for a few minutes before serving. The dish will be hot, so be cautious when serving it.

This chicken and wild rice casserole is a wholesome and comforting meal that combines the richness of the creamy sauce with the nuttiness of wild rice and the savory goodness of chicken. It’s a delightful dish that’s perfect for any gathering, and it’s sure to become a family favorite. Enjoy!

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