Seeking a wild spin on a classic casserole? This Chicken And Wild Rice Casserole satisfies with every bite.
One of my mom’s top dinner dishes has always been chicken and rice casserole, but lately, she’s been making it with wild rice, which adds a whole new dimension of earthy flavor. This colorful and hearty rice blend is mixed with well-seasoned chicken and veggies, then topped with a salty Parmesan that makes each bite a cheese-lover’s dream. You’d better believe I often go back for seconds!
With such a tried-and-true taste, chicken and wild rice casserole can easily become a family favorite in your kitchen, too. It might take more than an hour to make, but it’s worth it for that slow-baked golden brown goodness. The chicken and rice are succulent, while the carrots and mushrooms melt in your mouth.
Personally, I think the taste gets even better with leftovers, when they’ve had time for the flavors to meld in the fridge for a day or two. My mom used to put some in a little thermos for my school lunches, which I loved. Whether you eat it cold or heat it up, chicken and wild rice casserole leftovers can provide you meals throughout the week.
Is Chicken And Wild Rice Casserole Healthy?
Full of protein, fiber, calcium and iron, chicken and wild rice casserole can be a hearty part of a balanced diet. That said, the salt levels are a little on the high side, which is something to consider. The recipe can easily be adjusted according to dietary preferences and needs. You can make a vegetarian version by replacing the meat with a plant-based protein. I often use Crispy And Healthy Baked Tofu to replace the chicken, exchange chicken broth for vegetable broth, and top the casserole with plant-based Parmesan at the very end of cooking.
Wild Rice Deserves The Spotlight
The wild rice blend you use in this recipe will contain some wild rice, which isn’t actually rice at all. It’s a type of aquatic grass seed, and that little detail makes all the difference in this dish. Unlike the fluffy, starchy grains of white or brown rice, wild rice brings a heartier texture and a subtle chew. It stands up well to long baking times, soaking in the flavors of the broth and seasonings without losing its bite. This makes it the perfect backbone for a casserole where everything melds together yet retains its own character.
How to store leftovers?
Let the casserole cool completely before storing it in an airtight container and refrigerating it for up to 5 days. For longer storage, you can freeze it for up to 3 months. Thaw it in the fridge overnight before reheating in the oven at 350°F for 15-20 minutes until thoroughly heated. If needed, add a splash of olive oil and/or chicken broth to keep it nice and moist.
Serving Suggestions
While chicken and wild rice casserole is a whole meal on its own, you could also pair it with a side salad to balance out the heartiness with some light, fresh vegetables. I recommend Italian Salad, Tomato-Basil Salad, Artichoke Salad, or Caesar Salad. You also might enjoy a side of Sautéed Broccolini, Instant Pot Green Beans, or Sweet Potato Cornbread. Some simple Potato Rolls would also make great companions to this decadent dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 1 1/2 cups wild rice blend
- 3 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup grated Parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until soft, about 5 minutes. Add garlic and mushrooms, and cook for an additional 5 minutes.
- Stir in the wild rice blend and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is almost cooked. If the mixture becomes dry but isn’t done cooking, add a small amount of broth to moisten it.
- While the rice is cooking, season chicken pieces with salt, pepper, thyme, and paprika. In a separate pan, heat a small amount of olive oil and cook chicken over medium heat until browned and cooked through, about 10 minutes.
- Preheat oven to 375°F. Mix the cooked chicken into the rice mixture. Transfer to a baking dish, sprinkle with Parmesan cheese, and bake uncovered for 15 minutes, or until the top is golden and bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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