Print

Creamy Cheesy Chicken and Wild Rice Casserole

creamy cheesy chicken and wild rice casserole - featured image
Print Recipe

This creamy cheesy chicken and wild rice casserole is a comforting, crowd-pleasing dish made with tender chicken, nutty wild rice, and a velvety cheese sauce. It’s easy to prepare and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked wild rice blend
  • 2 ½ cups chicken broth, low-sodium
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 ounces cream cheese, softened and cut into small pieces
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the wild rice: In a medium saucepan, combine 1 cup uncooked wild rice blend, 2 ½ cups chicken broth, and 1 cup water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until tender and grains have split open. Drain any excess liquid and set aside.
  2. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. If using rotisserie chicken, shred it now. If cooking chicken breasts, season with salt and pepper and bake at 375°F for about 25 minutes, then shred or dice.
  3. In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Push vegetables to one side of the pan and add 3 tablespoons butter. Let it melt completely, then sprinkle in 3 tablespoons flour. Whisk constantly for about 2 minutes to form a roux.
  5. Slowly pour in heavy cream and whole milk while whisking continuously. Whisk until smooth and thickened, about 3-4 minutes. Reduce heat to low. Add shredded cheddar cheese a handful at a time, whisking until melted. Add cream cheese pieces and whisk until smooth. Stir in dried thyme, rosemary, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning.
  6. Add cooked wild rice and shredded chicken to the sauce. Stir until evenly coated.
  7. Pour the mixture into the prepared baking dish and spread evenly. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the casserole.
  8. Bake uncovered at 375°F for 25-30 minutes until golden brown and bubbling. If top browns too quickly, tent with foil for the last 10 minutes. Let rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Shred your own cheese for best melting. Don’t skip the roux. Cook wild rice properly—undercooked rice will be crunchy. Let casserole rest before serving to allow sauce to set. For gluten-free, use gluten-free flour and breadcrumbs. For dairy-free, use plant-based alternatives (texture will differ).

Nutrition

Keywords: chicken casserole, wild rice casserole, cheesy casserole, creamy chicken casserole, easy dinner, comfort food, weeknight meal

Find it online: https://zoeplate.com/creamy-cheesy-chicken-and-wild-rice-casserole-easy-recipe/