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The Best Creamy Chicken Wild Rice Casserole

A close-up serving of creamy chicken wild rice casserole with a golden brown, crispy cheese topping.
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Make this comforting, hearty chicken wild rice casserole from scratch for a satisfying family dinner or potluck dish. This recipe focuses on achieving maximum creaminess.

Ingredients

Scale
  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 8 ounces sliced cremini mushrooms
  • 1/2 cup shredded carrots
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen peas
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup butter, melted
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Cook the wild rice according to package directions using the chicken broth instead of water for added flavor. Drain any excess liquid and set the rice aside.
  3. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and mushrooms. Cook until the vegetables soften, about 5 to 7 minutes. Add the carrots and cook for 2 more minutes.
  4. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the whole milk until the mixture is smooth. Continue stirring and bring the sauce to a simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. This step builds the creamy base.
  6. Remove the sauce from the heat. Stir in the cooked wild rice, shredded chicken, salt, pepper, and thyme. Fold in the frozen peas.
  7. Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  8. In a small bowl, combine the melted butter and panko breadcrumbs. Sprinkle this mixture over the cheese layer.
  9. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown. Let the casserole rest for 10 minutes before serving.

Notes

  • For an even richer flavor, substitute half of the milk with heavy cream.
  • You can cook the wild rice ahead of time to save time on assembly.
  • This casserole freezes well; assemble it completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://cookingzenith.com/creamy-chicken-wild-rice-casserole-recipe/