Chicken Wild Rice Casserole
A hearty and comforting dish combining tender chicken, nutty wild rice, and a creamy sauce topped with crispy bread cubes, perfect for family dinners.
Ingredients
Vegetables and Rice
- 1 cup wild rice Rinsed and drained
- 1 onion onion, chopped
- 5 pieces carrots, chopped
- 5 stalks celery, chopped
- 3 cups chicken broth Can use low-sodium broth
Chicken and Sauce
- 1 lb chicken breasts, cut into small pieces
- 10 tbsp butter, divided 4 tbsp for sauce, 6 tbsp for topping
- 1 tsp salt Adjust to taste
- ½ tsp poultry seasoning
- 4 tbsp flour
- 2 cups milk Whole milk preferred for creaminess
Topping
- 3-4 cups cubed bread Sturdy, dry, or day-old bread works best
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth.
- Cover tightly with foil and bake for 1 hour and 15 minutes.
Prepare the Sauce
- While the rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat.
- Add the flour, salt, and poultry seasoning; cook for 1 minute.
- Gradually whisk in the milk to form a smooth, creamy sauce.
Optional Topping
- Melt the remaining 6 tablespoons of butter and toss with the cubed bread.
- If you prefer a casserole without the topping, you can skip this step.
Assemble the Casserole
- Once the rice is cooked, remove the foil.
- Add the raw chicken pieces and the creamy sauce to the dish; stir everything together to combine.
- Arrange the buttered bread cubes evenly on top.
Bake
- Increase the oven temperature to 450°F (232°C).
- Bake uncovered for an additional 20-30 minutes until the chicken is fully cooked (no longer pink) and the bread cubes are golden brown.
Serve
- Garnish with salt, pepper, or parsley for a fresh pop of flavor and color.
- Enjoy!
Notes
Leftovers can be easily reheated in the microwave or oven. For meal prep, this dish stores well and can last up to 3-4 days in the fridge.