Description
This Chicken Wild Rice Casserole is a comforting and hearty dish combining tender chicken, nutty wild rice, and a rich, creamy sauce topped with crispy bread cubes. Perfect for cozy family dinners, it’s a flavorful blend of American homestyle cooking that delivers warmth and satisfying textures in every bite.
Ingredients
Scale
Main 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
Sauce Ingredients
- 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: Preheat your oven to 350°F (175°C). In a large baking dish, combine chopped onion, carrots, celery, wild rice, and chicken broth. Cover the dish tightly with foil and bake for 1 hour and 15 minutes, allowing the rice and vegetables to cook and absorb the broth.
- Prepare the sauce: While the rice cooks, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in the flour, salt, and poultry seasoning and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the sauce is smooth and creamy, then remove from heat.
- Optional topping: Melt the remaining 6 tablespoons of butter in a separate bowl. Toss the cubed bread in the melted butter until fully coated. This will create a rich and crispy topping. If you prefer, you can skip this step for a topping-free casserole.
- Assemble the casserole: Once the rice is done cooking, carefully remove the foil. Add the raw chicken pieces and the creamy sauce to the baking dish. Stir well to combine all ingredients evenly. Then arrange the buttered bread cubes evenly on top of the mixture.
- Bake: Increase the oven temperature to 450°F (232°C). Bake the casserole uncovered for an additional 20 to 30 minutes, or until the chicken is fully cooked (no pink remains) and the bread cubes turn golden brown and crispy.
- Serve: After baking, you can garnish with freshly ground salt, pepper, or chopped parsley for added color and flavor. Serve warm and enjoy the comforting, hearty meal.
Notes
- You can substitute pre-cooked or rotisserie chicken to save time; just mix it in with the rice and sauce before baking.
- Assemble the casserole up to 24 hours in advance and refrigerate; allow it to come to room temperature before baking.
- Regular long-grain rice can be used if wild rice is unavailable, but adjust cook time accordingly as it may cook faster.
- The bread topping is optional and can be omitted for a lower-carb version.
- This casserole freezes well for up to 3 months; thaw overnight in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 354 kcal
- Sugar: 7 g
- Sodium: 766 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 85 mg
Keywords: Chicken Wild Rice Casserole, comfort food, baked casserole, creamy chicken casserole, wild rice recipe, family dinner
