Creamy Chicken Wild Rice (Printable)
A comforting blend of tender chicken, wild rice, and vegetables in a creamy sauce baked to golden perfection.
# What's Needed:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Grains
02 - 1 cup uncooked wild rice blend
03 - 2 cups low-sodium chicken broth
04 - 1 cup water
→ Vegetables
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, diced
07 - 2 medium carrots, diced
08 - 1 cup cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
10 - 1 cup frozen peas
→ Dairy and Creamy Elements
11 - 1 cup sour cream
12 - 1 cup whole milk
13 - 1/2 cup grated Parmesan cheese
14 - 1 cup shredded mozzarella cheese
15 - 4 tablespoons unsalted butter
→ Pantry and Seasonings
16 - 1/4 cup all-purpose flour
17 - 1 teaspoon dried thyme
18 - 1/2 teaspoon dried rosemary
19 - 1/2 teaspoon black pepper
20 - 1 teaspoon kosher salt
→ Topping
21 - 1/2 cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - 2 tablespoons chopped fresh parsley (optional garnish)
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) casserole dish.
02 - In a medium saucepan, bring chicken broth and water to a boil. Add wild rice blend, cover, and simmer for 30 to 35 minutes until tender but still slightly chewy. Drain any excess liquid.
03 - Melt 4 tablespoons butter in a large skillet over medium heat. Add onion, celery, carrots, and mushrooms; sauté for 7 to 8 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables, stirring constantly for 1 to 2 minutes until thoroughly combined. Gradually add milk while stirring to form a smooth sauce. Cook until mixture has thickened, about 3 minutes.
05 - Remove skillet from heat. Stir in sour cream, grated Parmesan, dried thyme, rosemary, kosher salt, and black pepper until smooth.
06 - Fold in cooked wild rice, diced chicken, frozen peas, and half of the shredded mozzarella cheese. Mix thoroughly.
07 - Transfer the mixture to the prepared casserole dish. Evenly sprinkle the remaining mozzarella cheese on top.
08 - In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the casserole surface.
09 - Bake uncovered in the preheated oven for 25 to 30 minutes until golden brown and bubbling. Remove from oven and let rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
# Tips for Success:
01 -
- It's a one-dish wonder that comes together in about an hour, making weeknight dinners feel less overwhelming
- The creamy sauce and tender chicken make it the kind of food that feels like a warm hug on a plate
- It's forgiving enough for beginners but sophisticated enough to serve at dinner parties
02 -
- Don't skip the resting time after baking. Those 10 minutes make a real difference in how the casserole sets and slices
- If your sauce seems too thick when you're combining everything, it's actually a sign you're on the right track. The residual heat will continue to cook it slightly as it bakes
- Make this a day ahead and refrigerate it. Cold casseroles bake more evenly, and the flavors deepen as they sit together overnight
03 -
- If you find yourself short on time, rotisserie chicken from the grocery store will save your life and tastes just as good in this dish
- The secret to a silky sauce is using whole milk and keeping the heat moderate when you add the sour cream. High heat will cause it to break and separate
- Make this up to a day ahead and refrigerate before baking. Cold casseroles bake more evenly and the flavors deepen beautifully overnight