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Cozy Cheesy Chicken and Wild Rice Casserole Bake

cozy cheesy chicken and wild rice casserole bake - featured image
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A warm, comforting casserole featuring tender chicken, nutty wild rice, and a creamy cheese sauce topped with a golden, crunchy crust. Perfect for potlucks and family dinners.

Ingredients

Scale
  • 2 large chicken breasts, cooked and shredded or diced
  • 1 cup wild rice blend (wild rice and brown rice mix), uncooked
  • 2 ½ cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 ½ cups milk (whole or 2%, almond milk as substitute)
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ cup frozen peas (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • ½ cup panko breadcrumbs (optional)

Instructions

  1. Rinse 1 cup of wild rice under cold water. In a large saucepan, combine the rice with 2 ½ cups of chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 40-45 minutes until tender but still slightly chewy. Drain any excess liquid and set aside.
  2. While the rice cooks, dice or shred about 2 large cooked chicken breasts. Leftover roasted or rotisserie chicken works well.
  3. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the finely diced onion and sauté for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.
  4. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Slowly pour in 2 ½ cups of milk while whisking continuously. Cook for 5-7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in shredded sharp cheddar cheese and grated Parmesan cheese. Season with dried thyme, salt, and freshly ground black pepper to taste.
  6. In a large mixing bowl, gently fold together the cooked wild rice, shredded chicken, cheese sauce, and optional frozen peas. Mix until well coated but do not overmix.
  7. Spoon the mixture into a greased 9×13-inch casserole dish, spreading evenly. Sprinkle panko breadcrumbs on top for a crunchy crust. Optionally, add extra shredded cheddar cheese over the crumbs.
  8. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes until the top is golden brown and bubbling.
  9. Let the casserole rest for about 5 minutes before serving.

Notes

Rinse wild rice before cooking to improve texture. Use gluten-free flour and breadcrumbs for a gluten-free version. For dairy-free, substitute vegan cheese, plant-based milk, and vegan butter. If the top browns too fast, cover loosely with foil halfway through baking. Cooking wild rice a day ahead saves time.

Nutrition

Keywords: chicken casserole, wild rice casserole, cheesy chicken bake, potluck recipe, comfort food, easy casserole

Find it online: https://yumbelle.com/cozy-cheesy-chicken-and-wild-rice-casserole-bake-easy-potluck-recipe/