Chicken and Wild Rice Casserole
This Chicken and Wild Rice Casserole combines tender chicken, nutty wild rice, and fresh vegetables in a creamy sauce for a comforting yet nutritious meal. Perfect for busy weeknights or meal prep, this versatile dish delivers wholesome ingredients without sacrificing flavor.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
Ingredients
Rice and Chicken
- 2 cups wild rice blend cooked (or 1 cup uncooked)
- 2 pounds boneless, skinless chicken breasts diced into 1-inch pieces
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots diced
- 2 stalks celery thinly sliced
- 8 ounces mushrooms sliced (cremini or button)
- 3 cloves garlic minced
- 1 cup broccoli florets cut into small pieces
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon fresh rosemary minced (or 1 teaspoon dried)
Sauce
- 3 tablespoons butter
- 1/4 cup all-purpose flour substitute gluten-free flour blend if needed
- 2 cups chicken broth low sodium
- 1 cup milk any fat percentage works
- 1/2 cup plain Greek yogurt
Toppings
- 1 cup Gruyère cheese shredded (can substitute Swiss or white cheddar)
- 1/2 cup Parmesan cheese grated
- salt and freshly ground black pepper to taste
- 1/4 cup sliced almonds optional, for added texture
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. If you haven't already, cook your wild rice according to package instructions, reducing the cooking time by about 2 minutes to keep it slightly al dente.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then add to the hot pan. Cook for 5-6 minutes until just cooked through but still juicy. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften. Add the mushrooms and cook for another 3-4 minutes until they release their moisture. Stir in the garlic and cook for 30 seconds until fragrant.
- Reduce heat to medium and add the butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet from heat and stir in the Greek yogurt, half of the Gruyère cheese, and ¼ cup of the Parmesan until melted. Fold in the fresh broccoli florets, thyme, rosemary, cooked wild rice, and chicken. Season with salt and pepper to taste.
- Transfer the mixture to your prepared baking dish. Top with the remaining Gruyère and Parmesan cheeses. If using, sprinkle sliced almonds over the top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the casserole is bubbling around the edges and the top is golden brown.
Notes
For a lower carb version, replace half the wild rice with riced cauliflower.
For a dairy-free version, use unsweetened almond milk and dairy-free cheese alternatives.
This casserole can be prepared up to 24 hours in advance and refrigerated before baking.
Leftovers maintain their quality for 3-4 days when stored in airtight containers in the refrigerator.
For a dairy-free version, use unsweetened almond milk and dairy-free cheese alternatives.
This casserole can be prepared up to 24 hours in advance and refrigerated before baking.
Leftovers maintain their quality for 3-4 days when stored in airtight containers in the refrigerator.
Nutrition
Calories: 385kcalCarbohydrates: 25gProtein: 32gFat: 18gSaturated Fat: 7gSodium: 410mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 25mgCalcium: 25mgIron: 12mg
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