Description
This comforting Chicken Wild Rice Casserole combines tender chicken pieces with hearty wild rice and a creamy sauce, all baked to perfection with a buttery bread cube topping. A wholesome, satisfying dish perfect for family dinners or cozy gatherings.
Ingredients
Scale
Main Ingredients
- 1 onion, chopped
- 5 carrots, chopped
- 5 stalks celery, chopped
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb. chicken breasts, cut into small pieces
Sauce Ingredients
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 2 cups milk
Topping
- 3–4 cups cubed bread (dry, sturdy, or day old bread works best)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 350 degrees Fahrenheit. Chop the onion, carrots, and celery into small pieces to ensure even cooking and flavor distribution.
- Bake Rice and Vegetables: In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover the dish tightly with foil and bake in the preheated oven for 1 hour and 15 minutes until the rice is almost cooked through.
- Make the Creamy Sauce: While the rice bakes, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for about one minute, stirring continuously. Gradually whisk in the milk to form a thick, creamy sauce. Keep warm until ready to use.
- Prepare Bread Topping: For the topping, melt the remaining 6 tablespoons of butter in a separate container and toss the bread cubes in the melted butter thoroughly. Set aside. This step is optional but adds a delicious crunchy topping.
- Combine and Top Casserole: Once the rice is done baking, carefully remove the foil. Add the raw chicken pieces and the creamy sauce to the rice mixture, then stir gently to combine everything evenly. Arrange the buttered bread cubes in an even layer on top of the casserole.
- Final Baking: Increase the oven temperature to 450 degrees Fahrenheit and bake the casserole uncovered for an additional 20 to 30 minutes, until the chicken is fully cooked (no longer pink inside) and the bread topping turns golden brown and crisp.
- Garnish and Serve: Before serving, season with additional salt and pepper if desired, and garnish with freshly chopped parsley to add a pop of green color and freshness to the dish.
Notes
- You can omit the bread topping if you prefer a lighter casserole; it is still delicious without it.
- Use day-old or sturdy bread cubes to ensure they hold up well during baking and get nicely golden and crunchy.
- Ensure the chicken is completely cooked before serving to avoid any food safety issues.
- Feel free to add other vegetables or herbs to customize the flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
Nutrition
- Serving Size: 3/4 cup
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
