Description
A comforting, slow-cooked casserole featuring chewy wild rice, tender shredded chicken, and a rich, velvety cheddar sauce. This recipe emphasizes patience and quality ingredients for a texture that rivals homemade memories.
Ingredients
Scale
- 2 cups uncooked wild rice blend (50% wild rice, 50% brown or long-grain)
- 3 cups cooked shredded chicken (rotisserie or poached)
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, freshly grated
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter
- 1 large onion, diced
- 2 stalks celery, diced
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and black pepper to taste
- Optional: Extra cheddar for topping, breadcrumbs for crunch, fresh parsley or chives
Instructions
- Preheat oven to 350°F (175°C).
- Rinse wild rice. In a 1.5-quart saucepan, combine rice with 4 cups water (or broth) and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 20-25 minutes until chewy but not hard. Drain excess water and set aside.
- In a large skillet, melt 1 tbsp butter over medium heat. Add diced onion and celery; sauté for 4-5 minutes until soft and translucent. Add thyme and stir for 30 seconds.
- Add remaining 2 tbsp butter to the skillet. Once melted, sprinkle in flour and whisk constantly for 2 minutes until the mixture resembles wet sand and turns light golden.
- Slowly whisk in chicken broth, then heavy cream. Simmer gently for 2-3 minutes until thickened. Remove from heat and stir in grated cheddar until smooth. Season with salt and pepper.
- In a 9×13 inch baking dish, combine cooked wild rice, shredded chicken, and the cheese sauce. Stir to coat evenly. Top with extra cheese if desired.
- Bake uncovered for 25-30 minutes until bubbly and slightly golden. Optional: Broil for 2 minutes for a darker crust.
- Let rest for 10 minutes before serving to allow the sauce to set.
Notes
Do not use instant wild rice as it turns to mush. Always grate your own cheese to prevent grainy sauce caused by anti-caking agents. Let the casserole rest for 10 minutes after baking to ensure the sauce sets properly. For a gluten-free version, use a 1:1 gluten-free flour blend for the roux.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
Keywords: chicken and wild rice casserole, comfort food, creamy casserole, wild rice recipe, family dinner, meal prep, leftovers