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Creamy Chicken Recipe

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★★★★★

4.6 from 116 reviews

This comforting Chicken Wild Rice casserole combines tender chicken, earthy wild rice, sautéed mushrooms and vegetables, all enveloped in a rich, creamy cheese sauce and topped with a golden, buttery panko crust. Baked to bubbly perfection, this dish is a hearty, satisfying meal perfect for family dinners or meal prepping.

Ingredients

Scale

Chicken and Rice

  • 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

Vegetables

  • 1 yellow onion, diced
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 6 cloves garlic, minced
  • 8 ounces baby bella/cremini mushrooms, sliced

Cream Sauce

  • 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

Topping

  • ¾ cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instructions

  1. Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray for easy cleanup and to prevent sticking.
  2. Season Chicken: Pat the chopped chicken pieces dry with paper towels to ensure good searing. Toss them with salt, pepper, and paprika evenly to season.
  3. Cook Chicken: Heat 1 tablespoon olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the chicken and sear until the pieces turn opaque but are not fully cooked through. Remove chicken and transfer to a bowl.
  4. Cook Vegetables: In the same pot, add the diced onions, chopped carrots, and celery. Sauté until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the vegetables to the bowl with the chicken.
  5. Cook Mushrooms: Add 2 tablespoons butter and 1 tablespoon olive oil to the pot. Add the sliced mushrooms and sauté until golden brown and moisture evaporates, about 5-6 minutes. Transfer mushrooms to the chicken and vegetable bowl.
  6. Make Cream Sauce: In a bowl, whisk together the chicken broth and cornstarch until smooth. In the same pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Stir in ⅓ cup flour and cook for 2 minutes, stirring constantly to form a roux. Gradually whisk in the broth mixture followed by 2 cups milk. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, dried basil, dried thyme, salt, and pepper. Simmer, stirring regularly, until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheddar cheese and Parmesan cheese until fully melted and smooth.
  7. Combine: Add the cooked chicken, sautéed vegetables, mushrooms, and cooked wild rice to the cream sauce. Stir well to combine everything evenly. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup cheddar cheese evenly over the top.
  8. Make Topping: In a small skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add ¾ cup panko breadcrumbs and toast, stirring frequently, until the breadcrumbs are golden brown and crunchy. Remove from heat and sprinkle the toasted panko evenly over the cheese-topped casserole.
  9. Bake: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes until hot and bubbly throughout. Remove foil in the last 5 minutes to let the topping crisp up further if desired. Let rest a few minutes before serving.

Notes

  • This casserole can be made ahead and refrigerated before baking. Just add a few extra minutes to the baking time if baking from cold.
  • For best flavor, use a wild rice blend that includes multiple types of rice or grains.
  • Use low sodium chicken broth to better control the salt level in the dish.
  • You can substitute sharp white cheddar cheese if preferred for a slightly different flavor profile.
  • Make sure to toast the panko breadcrumbs well to add a satisfying crunchy topping texture.
  • Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.

Keywords: chicken wild rice casserole, wild rice, creamy chicken casserole, baked chicken casserole, comfort food

Find it online: https://deliciousdishspot.com/creamy-chicken-recipe/