Description
This Chicken Wild Rice Casserole features tender, flavorful chicken breasts nestled in a creamy wild rice and mushroom mixture. A savory white sauce ties the dish together, creating a comforting and hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Vegetables
- 9 tablespoons unsalted butter (divided)
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 onion (diced)
- 2 stalks celery (diced)
- Salt, to taste
- Pepper, to taste
- 2 cloves garlic (minced)
- 10 ounces mushrooms (tough stems removed, sliced)
Main Ingredients
- 1 ½ cups wild rice blend
- 2 cups low-sodium chicken broth (16 ounces)
- 1 cup dry white wine
White Sauce
- 3 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1 cup whole milk
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 400°F. Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
- Brown the Chicken: Heat 2 tablespoons of butter in a large ovenproof skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook until well browned on one side, about 6-8 minutes. Transfer the chicken to a plate, browned side up, and cover to keep warm.
- Sauté Onions and Celery: Add 2 tablespoons of butter to the now-empty skillet. Add diced onions and celery, seasoning with ¼ teaspoon salt and ½ teaspoon pepper. Sauté until vegetables are crisp-tender. Add minced garlic and cook for about 1 minute until fragrant. Remove the vegetables to a bowl and set aside.
- Cook Mushrooms: Melt 2 tablespoons of butter in the skillet. Add the sliced mushrooms and cook undisturbed until they are well browned on one side. Stir and continue cooking until the mushrooms release their moisture and it evaporates, turning golden brown.
- Combine Vegetables and Rice: Return the sautéed vegetables to the skillet with the mushrooms. Add the wild rice blend and cook while stirring constantly for about 2 minutes to toast the rice lightly.
- Add Liquids and Simmer: Pour in the chicken broth and white wine. Bring to a boil, then reduce to medium heat. Cover the skillet and simmer until most of the liquid is absorbed and the rice begins to soften, about 15 to 20 minutes. Stir occasionally. If using a different rice blend, cooking time may need to be extended by 10 minutes.
- Prepare White Sauce: While the rice is cooking, melt the remaining 3 tablespoons of butter in a small saucepan. Stir in flour, ¼ teaspoon salt, ½ teaspoon pepper, onion powder, and thyme. Cook, stirring constantly for 1 to 2 minutes. Gradually whisk in the whole milk and cook until the sauce thickens.
- Combine Sauce with Rice: Remove the skillet from heat once the rice is done. Pour the white sauce over the rice mixture and gently stir to combine.
- Assemble and Bake: Place the browned chicken breasts on top of the rice mixture, browned side up, pressing down lightly but leaving the tops uncovered. Transfer the skillet to the preheated oven and bake uncovered until the chicken reaches an internal temperature of 160°F, about 20 to 25 minutes.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Tender, flavorful chicken nestled in a bed of wild rice and mushrooms makes this casserole both hearty and comforting.
- Use a wild rice blend for the best texture; cooking times may vary depending on the rice type.
- Ensure the chicken reaches 160°F internal temperature for safe consumption.
- Make sure to brown mushrooms well for enhanced flavor.
- This casserole can be garnished with fresh parsley for a pop of color and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 727 kcal
- Sugar: 8 g
- Sodium: 225 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 146 mg
