Description
This Chicken Wild Rice Casserole features tender chicken, creamy sauce, and a crunchy topping, making it perfect for cozy family dinners or quick weeknight meals.
Ingredients
Scale
- 1 onion (chopped)
- 5 carrots (chopped)
- 5 celery stalks (chopped)
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb chicken breasts (cut into small pieces)
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 2 cups milk
- 3–4 cups bread (cubed)
- Salt, pepper, or fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F.
- Combine onion, carrots, celery, wild rice, and chicken broth in a baking dish; cover tightly with foil and bake for 1 hour and 15 minutes.
- In a saucepan, melt 4 tablespoons butter, add flour, salt, and poultry seasoning; mix in milk to create a smooth sauce, thickening for 3–5 minutes.
- Melt the remaining 6 tablespoons of butter and coat bread cubes in it for the topping.
- Remove baking dish from oven, add chicken and sauce, mix well, and top with bread cubes.
- Increase oven temperature to 450°F; bake uncovered for 20-30 minutes until chicken is cooked through and bread is golden brown.
- Let rest for 5 minutes before serving; garnish with salt, pepper, or parsley.
Notes
Use stale or day-old bread for the topping to avoid sogginess.
Feel free to add vegetables like mushrooms or swap for rotisserie chicken to save time.
Casserole can be prepared ahead and stored in the fridge for up to 24 hours before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 470
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg