Name: Creamy Chicken Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1½ cups wild rice blend, cooked according to package directions; 1½ pounds chicken breasts or thighs, chopped into bite-size pieces; ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 1 yellow onion, diced; 3 stalks celery, chopped; 3 carrots, chopped; 6 cloves garlic, minced; 8 ounces baby bella/cremini mushrooms, sliced; 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 tablespoon olive oil; ⅓ cup flour; 2 cups milk; 2 teaspoons chicken bouillon; 1½ teaspoons Dijon mustard; 1½ teaspoons Worcestershire sauce; 1 teaspoon dried parsley; 1 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon pepper; 2 cups freshly grated sharp cheddar cheese, divided; ½ cup freshly grated Parmesan cheese; ¾ cup panko breadcrumbs; 1 tablespoon butter

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Introduction

This comforting Chicken Wild Rice casserole brings together tender chicken, earthy wild rice, and a creamy cheese sauce topped with a golden, crunchy panko crust. It’s a satisfying dish perfect for family dinners or cozy nights in.

Ingredients

1½ cups wild rice blend, cooked according to package directions
1½ pounds chicken breasts or thighs, chopped into bite-size pieces
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 yellow onion, diced
3 stalks celery, chopped
3 carrots, chopped
6 cloves garlic, minced
8 ounces baby bella or cremini mushrooms, sliced
2 cups low sodium chicken broth
1 tablespoon cornstarch
2 tablespoons unsalted butter
1 tablespoon olive oil
⅓ cup flour
2 cups milk
2 teaspoons chicken bouillon
1½ teaspoons Dijon mustard
1½ teaspoons Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
2 cups freshly grated sharp cheddar cheese, divided
½ cup freshly grated Parmesan cheese
¾ cup panko breadcrumbs
1 tablespoon butter
1 tablespoon olive oil

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
Step 2: Pat the chopped chicken dry and toss it with salt, pepper, and paprika.
Step 3: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Sear the chicken pieces until opaque but not fully cooked. Transfer the chicken to a large bowl.
Step 4: Add diced onion, chopped carrots, and celery to the pot. Sauté until tender, then add minced garlic and cook for 30 seconds. Transfer these vegetables to the bowl with the chicken.
Step 5: Add 1 tablespoon butter and 1 tablespoon olive oil to the pot. Sauté the sliced mushrooms until golden brown, then transfer them to the chicken bowl.
Step 6: In a small bowl, whisk together chicken broth and cornstarch until smooth. In the pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
Step 7: Gradually whisk in the broth and cornstarch mixture, followed by the milk. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, basil, thyme, salt, and pepper. Simmer until the sauce thickens.
Step 8: Remove the sauce from heat and stir in 1 cup of cheddar cheese and all the Parmesan until melted and smooth.
Step 9: Stir the chicken and vegetable mixture along with the cooked wild rice into the cheese sauce. Transfer everything to the prepared baking dish and sprinkle the remaining 1 cup cheddar cheese evenly on top.
Step 10: In a small skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown.
Step 11: Sprinkle the toasted panko evenly over the casserole.
Step 12: Cover the baking dish and bake for 30 to 35 minutes, until hot and bubbly. Remove the cover for the last 5 minutes if you want a crispier topping.

Tips & Variations

For a richer flavor, use a mix of chicken breasts and thighs or substitute with turkey pieces.
Try adding chopped fresh herbs like thyme or rosemary for a fresher taste.
You can substitute half the wild rice blend with white rice or brown rice for a different texture.
Use a smoked paprika instead of regular for a subtle smoky note.
If you prefer a milder flavor, reduce the amount of Dijon mustard and Worcestershire sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, stirring halfway to ensure even heating.

How to Serve

A close-up view of a white bowl filled with a layered chicken and rice dish, starting with a base layer of wild and brown rice mix showing dark purple, light brown, and tan grains with a textured look. On top, there are several pieces of cooked chicken with a light golden brown color and tender texture. Scattered slices of sautéed mushrooms, orange carrot pieces, and small green celery bits are mixed throughout, all coated in a thick, creamy beige sauce speckled with black pepper. The dish is finished with small green herb bits sprinkled on top, giving a fresh color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake when ready. You may need to add a few extra minutes to the baking time if baking from cold.

Can I freeze Chicken Wild Rice casserole?

Yes, this casserole freezes well. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.