Description
A creamy, hearty Chicken and Wild Rice Casserole packed with tender chicken, nutty wild rice, and a rich, cheesy sauce. Perfect for meal prep, weeknight dinners, or a comforting family meal. This easy, make-ahead dish is a crowd-pleaser that’s freezer-friendly and delicious every time.
Ingredients
Scale
- 2 cups cooked wild rice blend
- 2 cups shredded cooked chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook the Wild Rice: Prepare the wild rice blend according to package instructions and set aside.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened. Stir in garlic and cook for another minute.
- Make the Sauce: Sprinkle flour over the vegetables and stir. Gradually pour in chicken broth, stirring to prevent lumps. Simmer for a few minutes until thickened. Add heavy cream, salt, pepper, thyme, and paprika. Remove from heat.
- Combine Ingredients: In a large bowl, mix cooked wild rice, shredded chicken, creamy sauce, and shredded cheese. Stir until evenly combined.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread the mixture evenly inside. Sprinkle breadcrumbs on top if using.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden brown and bubbly.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Enjoy!