Chicken Wild Rice Casserole (Printable Format)
A hearty casserole with chicken, wild rice, and mushrooms in a rich homemade cream sauce, topped with crispy panko breadcrumbs.
# What You'll Gather:
01 -
1 1/2 cups wild rice blend, uncooked.
02 -
1 1/2 pounds chicken pieces.
03 -
2 tablespoons olive oil.
04 -
2 tablespoons butter, unsalted.
05 -
1 yellow onion, diced.
06 -
3 celery stalks, chopped.
07 -
3 carrots, chopped.
08 -
6 garlic cloves, minced.
09 -
8 ounces mushrooms, sliced.
10 -
2 cups chicken broth.
11 -
2 cups milk.
12 -
1/3 cup flour.
13 -
2 cups cheddar cheese, divided.
14 -
1/2 cup parmesan cheese.
15 -
3/4 cup panko breadcrumbs.
# Step-by-Step Instructions:
01 -
Heat oven to 350°F. Season chicken with salt, pepper, paprika.
02 -
Sear chicken in oil until opaque. Remove from pot.
03 -
Sauté onions, carrots, celery until tender. Add garlic briefly. Remove from pot.
04 -
Brown mushrooms in butter until golden. Remove from pot.
05 -
Make roux with butter and flour. Whisk in broth and milk. Simmer until thick. Add cheese and seasonings.
06 -
Mix sauce with cooked rice, chicken, and vegetables. Transfer to baking dish.
07 -
Add remaining cheese and toasted panko crumbs.
08 -
Cover and bake 30-35 minutes until bubbly.
# Important Tips:
01 -
Use wild rice blend, not pure wild rice.
02 -
Can prep 2 days ahead.
03 -
Freezes well up to 3 months.