Chicken Wild Rice Casserole
A comforting dish that combines tender chicken, nutty wild rice, and a medley of vegetables in a creamy sauce.
Equipment
- Oven
- Large baking dish
- Medium Saucepan
Ingredients
- 1 large Onion chopped
- 5 pieces Carrots chopped
- 5 stalks Celery chopped
- 1 cup Wild Rice
- 3 cups Chicken Broth
- 1 pound Chicken Breasts cut into small pieces
- 10 tablespoons Butter divided
- 1 teaspoon Salt
- 0.5 teaspoon Poultry Seasoning
- 4 tablespoons Flour
- 2 cups Milk
- 3-4 cups Cubed Bread preferably sturdy, dry, or day-old
Instructions
- Preheat your oven to 350°F (175°C).
- In a large baking dish, combine chopped onion, carrots, celery, wild rice, and chicken broth. Mix well.
- Cover the dish with foil and bake for 1 hour and 15 minutes.
- While the rice cooks, melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in flour, salt, and poultry seasoning, cooking for about a minute.
- Gradually whisk in milk, stirring until smooth, to create a creamy sauce.
- After the rice has cooked, remove it from the oven and carefully take off the foil. Add raw chicken pieces and the creamy sauce to the rice mixture, stirring until well combined.
- If desired, melt the remaining 6 tablespoons of butter and toss it with the cubed bread. Spread the buttered bread cubes evenly across the top.
- Increase the oven temperature to 450°F (230°C) and bake uncovered for an additional 20-30 minutes, until the chicken is cooked through and the bread cubes are golden brown and crispy.
- Let the casserole sit for a few minutes before serving. Garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months.