Description
This hearty Chicken Wild Rice Casserole features tender, flavorful chicken breasts nestled in a savory blend of wild rice, mushrooms, onions, and celery, all baked together in a creamy white sauce. Perfect for a comforting family dinner, this casserole combines rich textures and subtle herbs for a satisfying meal.
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)
Rice and Liquids
- 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 Season: Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels and season them generously with salt and pepper to enhance their flavor.
- 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 Vegetables: In the same skillet, add 2 tablespoons butter along with diced onions and celery. Season with ¼ teaspoon salt and ½ teaspoon pepper. Sauté the vegetables until they become crisp-tender. Add the minced garlic and cook until fragrant, about 1 minute. Remove the vegetables from the skillet and set aside.
- Cook Mushrooms: Melt 2 tablespoons butter in the skillet, then add sliced mushrooms. Let them cook undisturbed until well browned on one side. Stir and continue cooking until the mushrooms have released their moisture and are nicely browned.
- Combine Rice and Liquids: Return the sautéed vegetables to the skillet with mushrooms, then add the wild rice blend. Cook for about 2 minutes while stirring constantly. Add the chicken broth and white wine, bring to a boil, then reduce heat to medium, cover, and simmer until most of the liquid is absorbed and rice begins to soften, about 15-20 minutes. Adjust cooking time if your rice blend requires longer.
- Prepare the White Sauce: In a small saucepan, melt the remaining 3 tablespoons of butter. Stir in the flour, ¼ teaspoon salt, ½ teaspoon pepper, onion powder, and thyme. Cook while stirring constantly for 1 to 2 minutes. Gradually whisk in the milk, and cook until the sauce thickens to a creamy consistency.
- Combine and Bake: Remove the skillet from heat, stir the white sauce into the rice mixture gently to combine. Nestle the browned chicken breasts, browned side up, on top of the rice mixture, pressing down lightly but leaving the tops uncovered.
- Bake: Transfer the skillet to the preheated oven. Bake uncovered until the chicken reaches an internal temperature of 160°F, about 20 to 25 minutes. Let the casserole rest for 10 minutes before serving to allow flavors to meld.
- Serve and Garnish: Garnish the casserole with chopped parsley and serve warm for a delicious, hearty meal.
Notes
- Tender, flavorful chicken combined with wild rice and mushrooms makes a comforting and satisfying dish perfect for family dinners.
- If your wild rice blend requires a longer cooking time, add an additional 10 minutes to the simmering step, checking for desired rice tenderness.
- Use low-sodium chicken broth to better control the salt content in the dish.
- For a richer sauce, you can substitute whole milk with half-and-half or cream, adjusting seasonings accordingly.
- Ensure the chicken is cooked to an internal temperature of 160°F for safety and juiciness.
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
