Chicken Wild Rice Casserole (Printable Version)
Juicy chicken and wild rice blend with mushrooms in a creamy cheese sauce topped with golden panko breadcrumbs.
# Ingredients:
→ Protein
01 -
450 g boneless skinless chicken breasts or thighs, seasoned with salt, pepper, and paprika
→ Rice and Grains
02 -
200 g wild rice blend, cooked according to package instructions
→ Vegetables
03 -
100 g mushrooms (baby bella), sliced
04 -
100 g celery, diced
05 -
100 g carrots, diced
06 -
120 g onion, diced
07 -
3 cloves garlic, minced
→ Cheese
08 -
100 g sharp cheddar cheese, freshly grated
09 -
50 g Parmesan cheese, freshly grated
→ Sauce
10 -
30 g unsalted butter
11 -
30 g all-purpose flour
12 -
480 ml warm chicken broth
13 -
240 ml whole milk, warmed
14 -
15 ml Dijon mustard
15 -
10 ml Worcestershire sauce
→ Topping
16 -
50 g panko breadcrumbs
17 -
15 g unsalted butter, melted
18 -
10 g fresh parsley, chopped (for garnish)
→ Oils and Fats
19 -
15 ml olive oil
20 -
15 g unsalted butter
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Sear chicken pieces until browned but still pink inside, approximately 3 minutes per side. Remove and set aside.
02 -
In the same skillet, add diced onions, carrots, and celery. Sauté over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute. Remove vegetables from skillet and set aside.
03 -
Add butter and olive oil to the skillet. In batches, cook mushrooms without overcrowding until they turn golden brown, approximately 5 minutes per batch. Remove and set aside.
04 -
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 2 minutes, stirring constantly. Gradually whisk in warm chicken broth and milk, avoiding lumps. Stir in Dijon mustard and Worcestershire sauce. Simmer until sauce thickens, about 5 minutes. Remove from heat and fold in grated cheddar and Parmesan until melted and smooth.
05 -
In a large mixing bowl, combine cooked wild rice, sautéed vegetables, mushrooms, and seared chicken. Pour the cheese sauce over the mixture and stir thoroughly to combine.
06 -
Transfer the mixture to a greased baking dish. Sprinkle additional cheddar cheese evenly on top. Mix panko breadcrumbs with melted butter and sprinkle over the cheese layer. Bake in a preheated oven at 175°C (350°F) for 25-30 minutes or until bubbly and golden brown on top.
07 -
Remove from oven, let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
For best mushroom caramelization, cook in batches without overcrowding the pan.
02 -
Grate cheeses fresh for optimal melting and flavor.
03 -
Assemble casserole up to two days in advance without panko topping; refrigerate covered and add topping before baking.
04 -
Freeze unbaked casserole (without topping) up to three months; thaw overnight in refrigerator before baking.