Description

This Chicken Wild Rice Casserole offers a comforting mix of chicken, nutty wild rice, and fresh vegetables in a creamy sauce—a perfect quick dinner option for any night.

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)

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Instructions

Preheat the oven to 350°F.
In a baking dish, combine onion, carrots, celery, wild rice, and chicken broth. Cover with aluminum foil and bake for 1 hour 15 minutes.
In a saucepan, melt 4 tablespoons of butter, then add flour, salt, and poultry seasoning to create a roux. Gradually whisk in the milk until smooth and thickened.
Melt the remaining 6 tablespoons of butter and toss cubed bread until coated.
Add raw chicken pieces to the baked rice and pour over the creamy sauce. Stir to combine and top with buttered bread cubes.
Increase the oven to 450°F and bake uncovered for an additional 20-30 minutes until golden and bubbly.

Notes

For a gluten-free option, substitute the flour with cornstarch.
Day-old bread works best for the topping, providing a better crunch after baking.
Feel free to substitute any vegetables based on your preference such as mushrooms or green beans.

Nutrition

Serving Size: 1 serving
Calories: 432
Sugar: 3g
Sodium: 530mg
Fat: 21g
Saturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg