Description
This Chicken Wild Rice Casserole features tender chicken, wild rice, and a creamy sauce baked to golden perfection. It’s an effortless, delightful dish that brings comfort to any meal!
Ingredients
Scale
- 1 onion (chopped)
- 5 carrots (chopped)
- 5 celery stalks (chopped)
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb chicken breasts (cut into small pieces)
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 2 cups milk
- 3–4 cups bread (cubed)
- Salt, pepper, or fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F. Combine onion, carrots, celery, wild rice, and chicken broth in a baking dish, cover tightly, and bake for 1 hour and 15 minutes.
- Melt 4 tablespoons of butter in a saucepan, whisk in flour, salt, and poultry seasoning, then gradually add milk until thickened.
- Melt remaining butter and toss cubed bread to coat. This will create a crunchy topping.
- After the rice cooks, add raw chicken and creamy sauce to the baking dish, mix well, and top with buttery bread cubes.
- Increase oven temperature to 450°F and bake uncovered for 20-30 minutes until the chicken is cooked and bread cubes are golden brown.
- Garnish with salt, pepper, or fresh parsley and let it rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
For added creaminess, stir in cream cheese into the sauce if desired.
Rotisserie chicken can be used for quicker preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg