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chicken and wild rice casserole - featured image

Cozy Fall Chicken and Wild Rice Casserole

  • Author: Miranda
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

A hearty, one-dish comfort food casserole featuring wild rice, shredded chicken, and a creamy vegetable sauce topped with crispy panko breadcrumbs. Perfect for using up leftovers and capturing the flavors of autumn.

Ingredients

Scale
  • 1 cup (160g) Wild Rice Blend
  • 3 cups (450g) Shredded Chicken (rotisserie or cooked)
  • 2 cups (480ml) Chicken Broth (low-sodium, warm)
  • 3 tablespoons (45g) Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 8 oz (225g) Mushrooms, sliced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Sage
  • 1/2 cup (120ml) Heavy Cream
  • 2 tablespoons Flour
  • 1 cup (100g) Shredded Cheddar Cheese
  • 1/2 cup (40g) Panko Breadcrumbs
  • 1 tablespoon Extra Butter, melted
  • 2 stalks Green Onions, sliced (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook the wild rice blend according to package directions in broth or water until tender. Drain any excess liquid and set aside.
  3. In a large skillet, melt 3 tablespoons of butter over medium heat. Add diced onion, carrots, and celery; cook for 5-6 minutes until softened.
  4. Add sliced mushrooms and cook for another 5 minutes until browned. Add minced garlic, thyme, and sage; cook for 1 minute until fragrant.
  5. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  6. Slowly whisk in the warm chicken broth and heavy cream. Simmer for 2-3 minutes until the sauce thickens.
  7. In a 9×13 baking dish, combine the cooked wild rice, shredded chicken, and the creamy vegetable sauce. Stir to combine and spread evenly.
  8. Sprinkle shredded cheddar cheese over the mixture.
  9. Toss panko breadcrumbs with melted butter and sprinkle evenly over the cheese.
  10. Bake for 20 minutes, or until the top is golden brown and crispy, and the casserole is bubbly.
  11. Let rest for 10 minutes before serving. Garnish with green onions if desired.

Notes

Use warm broth to prevent clumping when making the roux. For a crispy topping, toast panko in a dry skillet for 2 minutes before mixing with butter. If the top browns too quickly, cover loosely with foil. Wild rice absorbs a lot of liquid, so ensure the sauce is creamy before baking.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 1
  • Calories: 380
  • Sugar: 4
  • Sodium: 650
  • Fat: 16
  • Saturated Fat: 8
  • Carbohydrates: 35
  • Fiber: 4
  • Protein: 25

Keywords: chicken and wild rice casserole, fall recipes, comfort food, one pot dinner, rotisserie chicken recipes, easy weeknight dinners, cozy autumn meals

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Find it online: https://homedinnerideas.com/cozy-fall-chicken-and-wild-rice-casserole-10-easy-dinner-ideas/