Description
This comforting Chicken Wild Rice Casserole combines tender chicken, hearty wild rice, and a creamy sauce baked to perfection with a buttery bread cube topping. It’s a wholesome, crowd-pleasing dish perfect for family dinners or meal prepping.
Ingredients
Scale
Vegetables and Rice
- 1 onion, chopped
- 5 carrots, chopped
- 5 stalks celery, chopped
- 1 cup wild rice
Liquids and Broth
- 3 cups chicken broth
- 2 cups milk
Protein
- 1 lb. chicken breasts, cut into small pieces
Fats and Seasonings
- 10 tablespoons butter, divided
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
Other
- 3–4 cups cubed bread (dry, sturdy, or day old bread works best)
Instructions
- Preheat and prepare base: Preheat your oven to 350°F (175°C). Chop the onion, carrots, and celery. Place the chopped vegetables in a large baking dish with the wild rice and chicken broth. Cover tightly with foil.
- Bake the rice and vegetables: Bake this mixture for 1 hour and 15 minutes until the rice and vegetables are tender and mostly cooked through.
- Make the creamy sauce: While the rice is cooking, melt 4 tablespoons of butter in a small saucepan over medium heat. Stir in the flour, salt, and poultry seasoning and cook for one minute to form a roux. Slowly whisk in the milk to create a thick, creamy sauce. Keep warm.
- Prepare the bread topping: Melt the remaining 6 tablespoons of butter and toss it with the cubed bread. This topping is optional but adds a delicious crunchy texture.
- Combine and bake final casserole: Once the rice is done, remove the foil. Add the raw chicken pieces and the creamy sauce to the rice and vegetable mixture, stirring to combine. Spread the buttered bread cubes evenly on top.
- Finish baking: Increase the oven temperature to 450°F (230°C) and bake uncovered for 20 to 30 minutes, until the chicken is fully cooked (no longer pink) and the bread cubes are golden brown.
- Serve: Optionally garnish with salt, pepper, or fresh parsley for a pop of color and additional flavor. Serve warm.
Notes
- Dry or day-old bread works best for the topping to achieve a crunchy texture.
- You can skip the bread topping for a simpler casserole with creamy rice and chicken.
- If you prefer, use low-fat milk to reduce fat content slightly.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- This casserole can be reheated well, making it suitable for leftovers and meal prep.
Nutrition
- Serving Size: 3/4 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
