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Chicken Wild Rice Casserole

A hearty and comforting one-pan dish featuring succulent chicken, earthy wild rice, and vibrant vegetables, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 1 cup wild rice Can substitute with brown or long-grain rice.
  • 3 cups chicken broth
  • 1 onion chopped onion
  • 5 units carrots chopped
  • 5 stalks celery stalks chopped
Chicken and Sauce
  • 1 lb chicken breasts cut into small pieces
  • 10 tbsp butter divided
  • 1 tsp salt
  • ½ tsp poultry seasoning
  • 4 tbsp flour
  • 2 cups milk
Topping
  • 3-4 cups cubed bread Can use gluten-free bread if necessary.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover the dish tightly with foil and bake for about 1 hour and 15 minutes.
  3. While the rice mixture is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in the flour, salt, and poultry seasoning, cooking for about a minute. Gradually whisk in the milk until you form a smooth, creamy sauce.
  4. In a separate bowl, toss the cubed bread with the remaining 6 tablespoons of melted butter (this step is optional but enhances flavor).
Assembly and Baking
  1. Once the rice mixture is done, remove the foil and mix in the raw chicken pieces and creamy sauce. Stir everything well and top it off with the buttery bread cubes.
  2. Adjust your oven temperature to 450°F and bake uncovered for an additional 20-30 minutes, or until the chicken is cooked through and the bread cubes are golden brown.
Serving
  1. Serve with a sprinkle of salt, pepper, or fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F until heated through. For longer storage, freeze for up to three months. Thaw in the fridge overnight before reheating.