Description
A comforting and hearty Chicken Wild Rice Casserole combining tender chicken, nutritious wild rice, and a creamy sauce baked to perfection with a buttery bread cube topping. Perfect for family dinners and meal prepping, this casserole offers a delightful blend of textures and flavors with wholesome ingredients.
Ingredients
Scale
Vegetables & Grains
- 1 onion, chopped
- 5 carrots, chopped
- 5 stalks celery, chopped
- 1 cup wild rice
Liquids & Broth
- 3 cups chicken broth
- 2 cups milk
Protein
- 1 lb. chicken breasts, cut into small pieces
Dairy & Fats
- 10 tablespoons butter, divided
Seasonings & Baking Ingredients
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 3–4 cups cubed bread (dry, sturdy, or day old bread works best)
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 350°F (175°C). Chop the onion, carrots, and celery finely. Place the chopped vegetables evenly into a large baking dish.
- Combine Rice and Broth: Add the wild rice and 3 cups of chicken broth to the baking dish with the vegetables. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake the Rice Mixture: Bake the covered dish in the preheated oven for 1 hour and 15 minutes, allowing the rice to absorb liquid and soften perfectly.
- Make Creamy Sauce: While the rice bakes, melt 4 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour, salt, and poultry seasoning, cooking for 1 minute to form a roux. Slowly whisk in the milk to create a thick, creamy sauce, stirring constantly to avoid lumps. Remove from heat once thickened.
- Prepare Topping (Optional): If using the bread cube topping, melt the remaining 6 tablespoons of butter and toss with cubed bread to coat evenly. Set aside for adding later.
- Assemble the Casserole: Once the rice is tender, remove the foil and stir in the raw chicken pieces and creamy sauce into the rice and vegetable mixture until fully combined.
- Add Bread Cube Topping: Arrange the buttered bread cubes evenly on top of the casserole if using the topping for a crunchy finish.
- Final Bake: Increase the oven temperature to 450°F (232°C) and bake the casserole uncovered for an additional 20 to 30 minutes. Bake until the chicken is cooked through and no longer pink inside, and the bread cubes on top are golden brown and crispy.
- Garnish and Serve: Remove from oven and optionally season with additional salt, pepper, and fresh parsley for a bright, fresh touch before serving.
Notes
- Use day-old or sturdy bread cubes for the topping to ensure it crisps nicely instead of becoming soggy.
- Make sure chicken pieces are cut small for even cooking and thorough doneness within the final baking time.
- The creamy sauce can be adjusted for thickness by adding more or less milk depending on your preference.
- This casserole can be made ahead up to the point before the final bake; then refrigerate and bake fresh when ready to serve.
- For a gluten-free option, substitute the flour with a gluten-free flour blend and use gluten-free bread cubes or omit the topping.
Nutrition
- Serving Size: 3/4 cup
- Calories: 350
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
