Pin this A comforting casserole featuring tender chicken, nutty wild rice, and a creamy sauce, baked to golden perfection. Perfect for a cozy family dinner.
I first served this to my family on a chilly evening and it quickly became a weekly favorite thanks to its rich flavors and easy preparation.
Ingredients
- Poultry: 4 boneless, skinless chicken breasts (about 1.2 lbs/550 g) cut into bite-size pieces
- Rice: 1 cup (180 g) uncooked wild rice blend
- Vegetables: 1 medium onion finely chopped, 2 celery stalks diced, 2 medium carrots sliced, 2 cloves garlic minced, 1 cup (150 g) mushrooms sliced, 1 cup (150 g) frozen peas
- Dairy & Broth: 1 1/2 cups (360 ml) low-sodium chicken broth, 1 cup (240 ml) milk, 1/2 cup (120 ml) heavy cream or sour cream, 1 cup (100 g) shredded Swiss or Gruyère cheese
- Pantry & Spices: 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp black pepper, 1/2 tsp salt (or to taste)
- Topping: 1/2 cup (35 g) breadcrumbs or gluten-free crumbs, 2 tbsp melted butter
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Sauté vegetables:
- In a large skillet over medium heat, add olive oil. Sauté onion, celery, carrots, and mushrooms for 5–6 minutes until softened. Add garlic cook 1 minute more.
- Cook chicken:
- Add chicken pieces to the skillet. Cook, stirring, until lightly browned but not cooked through, about 3–4 minutes.
- Add seasonings:
- Stir in wild rice, thyme, rosemary, salt, and pepper. Remove from heat.
- Prepare liquid mixture:
- In a large bowl, combine chicken broth, milk, and heavy cream or sour cream. Whisk to blend.
- Combine ingredients:
- Add the sautéed chicken and vegetables mixture and frozen peas to the bowl. Stir well.
- Assemble casserole:
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Add topping:
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle over cheese layer.
- Bake:
- Cover the dish tightly with foil and bake for 50 minutes.
- Finish baking:
- Remove foil and bake an additional 20 minutes or until the top is golden and the rice is tender.
- Rest before serving:
- Let stand 10 minutes before serving.
Pin this This dish has brought my family together many times, creating warm memories over sharing comfort food on cold evenings.
Notes
For extra flavor add 1/2 cup sliced almonds to the topping. A dash of smoked paprika adds depth. Pairs well with a crisp Riesling or Chardonnay.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing bowls, whisk, aluminum foil.
Allergen Information
Contains: Dairy, Wheat (if using regular breadcrumbs), and possible gluten (if broth or crumbs are not certified gluten-free). Always verify ingredient labels for allergens if unsure.
Pin this This Chicken and Wild Rice Bake is a comforting, easy dish that satisfies the whole family in just one pot.
Frequently Asked Recipe Questions
- → Can I use different types of cheese?
Yes, Swiss or Gruyère provide meltability and flavor, but mild cheddar or mozzarella can be good alternatives.
- → How do I make this dish gluten-free?
Use certified gluten-free broth and substitute breadcrumbs with gluten-free crumbs or crushed nuts.
- → What is the best way to ensure wild rice is tender?
Cooking the dish covered for 50 minutes then uncovered helps the rice absorb moisture and become tender without drying out.
- → Can I prepare this ahead of time?
Yes, assemble the casserole and refrigerate it before baking, but add the breadcrumb topping just before cooking for the best crust.
- → What sides pair well with this bake?
A crisp Riesling or Chardonnay complements it well, alongside simple green salads or steamed vegetables.