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Chicken and Wild Rice Casserole with Cheddar and Parmesan Recipe

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★★★★★

4.1 from 81 reviews

This comforting Chicken and Wild Rice Casserole combines tender chunks of chicken, earthy wild rice, sautéed vegetables, and a creamy, cheesy sauce topped with a golden panko breadcrumb crust. It’s a hearty, home-style dish perfect for family dinners, featuring a balance of textures and rich flavors baked to bubbly perfection.

Ingredients

Scale

Rice and Chicken

  • 1 1/2 cups wild rice blend (uncooked, cooked according to package directions)
  • 1 1/2 lbs chicken breasts or thighs, chopped into large bite size pieces
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 6 cloves garlic, minced
  • 8 ounces baby Bella/cremini mushrooms, sliced

Sauce Ingredients

  • 2 cups low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon (granulated, base, or crushed cubes)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Cheese and Topping

  • 2 cups freshly grated sharp cheddar cheese, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the casserole.
  2. Prepare Chicken: Pat the chopped chicken dry with paper towels to remove excess moisture. Toss the chicken pieces with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika to season evenly. Set aside.
  3. Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and sear without moving for about one minute to develop a crust. Then stir and continue cooking until the chicken is opaque but not fully cooked through. Transfer the chicken to a large bowl using a slotted spoon.
  4. Sauté Vegetables: Add a small drizzle of olive oil or a bit of butter to the pot if needed. Add diced onions, chopped carrots, and celery, sautéing them over medium heat until the onions become tender and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant. Transfer these vegetables to the bowl with the chicken using a slotted spoon.
  5. Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil in the same pot over medium-high heat. Add sliced mushrooms and stir to coat evenly. Arrange them in a single layer and cook without stirring to brown one side deeply, then flip and do the same on the other side until mushrooms are golden brown. Transfer mushrooms to the chicken and vegetables bowl.
  6. Make Cream Sauce: In a separate measuring cup or bowl, whisk together chicken broth and cornstarch until smooth; set aside. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the empty Dutch oven (do not wipe it out). Gradually whisk in flour and cook for 2 minutes, stirring constantly to form a roux. Reduce heat to low and slowly whisk in the chicken broth and cornstarch mixture, then add milk gradually. Stir in Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, basil, thyme, salt, and pepper. Continue whisking until the sauce thickens and is smooth.
  7. Add Cheese to Sauce: Remove the sauce from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and incorporated. Then add the grated Parmesan cheese and stir until it melts completely, creating a rich, cheesy cream sauce base.
  8. Combine Filling: Stir the cooked wild rice blend, chicken, sautéed vegetables, and caramelized mushrooms into the cheese sauce. Mix well to combine all ingredients evenly. Taste the mixture and adjust seasoning with salt and pepper if needed. Transfer everything into the prepared casserole dish and spread evenly. Sprinkle the remaining 1 cup of cheddar cheese on top.
  9. Prepare Panko Topping: In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the panko breadcrumbs and stir continuously to coat them evenly with the butter and oil. Cook until the panko turns a golden brown color, which adds a crunchy, toasted texture to the casserole topping.
  10. Bake Casserole: Evenly sprinkle the toasted panko crumbs over the cheddar cheese layer on the casserole. Cover the casserole loosely with foil and bake at 350°F (175°C) for 30 to 35 minutes, or until the casserole is hot, bubbly, and the cheese is melted and slightly golden on top. Remove from oven, let cool slightly, and serve warm.

Notes

  • Measure wild rice uncooked and cook according to package directions in advance for best results.
  • Using a wild rice blend adds a nice texture and nutty flavor to the casserole.
  • For extra richness, use chicken thighs instead of breasts.
  • Ensure the sauce is thickened properly to avoid a watery casserole.
  • To make ahead, assemble the casserole but do not add the panko topping; store covered in the fridge, and add the topping before baking.
  • Panko breadcrumbs can be substituted with regular breadcrumbs but won’t be as crunchy.

Keywords: Chicken casserole, wild rice casserole, creamy chicken casserole, baked chicken dinner, wild rice meal, comfort food casserole

Find it online: https://foodiecara.com/chicken-and-wild-rice-casserole-with-cheddar-and-parmesan-recipe/