Description
This Chicken Wild Rice Casserole features tender and flavorful chicken breasts nestled in a savory blend of wild rice, mushrooms, and vegetables, all combined with a creamy homemade white sauce and baked to perfection. It’s a comforting and hearty dish perfect for family dinners or special occasions.
Ingredients
Scale
Chicken and Vegetables
- 9 tablespoons unsalted butter, divided
- 4 boneless skinless chicken breasts (6 to 8 ounces each)
- 1 onion, diced
- 2 stalks celery, diced
- Salt, to taste
- Pepper, to taste
- 2 cloves garlic, minced
- 10 ounces mushrooms, tough stems removed and sliced
Rice and Liquids
- 1 ½ cups wild rice blend
- 2 cups low-sodium chicken broth (16 ounces)
- 1 cup dry white wine
White Sauce
- 3 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1 cup whole milk
- ¼ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Brown the Chicken: Heat 2 tablespoons of butter in a large ovenproof skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook until one side is well browned, about 6 to 8 minutes. Remove the chicken and place it browned side up on a plate. Cover loosely and set aside.
- Sauté Onions and Celery: Add 2 more tablespoons of butter to the skillet. Add the diced onions and celery, seasoning them with ¼ teaspoon salt and ½ teaspoon pepper. Sauté until the vegetables become crisp-tender. Stir in the minced garlic and cook for another minute until fragrant. Transfer the vegetables to a bowl and set aside.
- Cook Mushrooms: Melt 2 tablespoons of butter in the skillet. Add the sliced mushrooms and let them cook undisturbed until they are nicely browned on one side. Stir and continue cooking until the mushrooms release their moisture and it evaporates, resulting in well-browned mushrooms.
- Add Vegetables and Rice: Return the sautéed onions and celery to the skillet with the mushrooms. Add the wild rice blend and cook for about 2 minutes while stirring constantly to coat the rice with butter and flavor.
- Simmer with Liquids: Pour in the chicken broth and dry white wine. Bring the mixture to a boil, then reduce heat to medium. Cover and simmer, stirring occasionally, until most liquid is absorbed and rice begins to soften, about 15 to 20 minutes. Adjust time by 10 minutes if your rice blend requires longer cooking.
- Make the White Sauce: In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour, ¼ teaspoon salt, ½ teaspoon pepper, onion powder, and thyme. Cook while stirring constantly for 1 to 2 minutes to form a roux. Gradually whisk in the milk, continuing to stir until the sauce thickens and becomes smooth.
- Combine Sauce and Rice: Remove the rice mixture from heat and pour the prepared white sauce over it. Stir lightly to combine, ensuring the rice and vegetables are evenly coated.
- Assemble and Bake: Place the browned chicken breasts on top of the rice mixture in the skillet, browned side up. Press the chicken down lightly so it contacts the casserole but leaves the tops exposed. Transfer the skillet to the preheated oven and bake uncovered until the chicken reaches an internal temperature of 160°F, approximately 20 to 25 minutes.
- Rest and Serve: Let the casserole cool for 10 minutes after baking to allow flavors to meld and the dish to set. Garnish with chopped parsley before serving for a fresh touch.
Notes
- The chicken breasts remain juicy and tender when partially cooked on the stovetop and finished in the oven.
- Sautéing the mushrooms undisturbed helps develop deep, rich browning and flavor.
- The wild rice blend provides a hearty texture and nutty flavor that pairs well with the creamy sauce.
- You can substitute fresh thyme if available; it adds a bright herbal note.
- If using a different rice blend, adjust the simmering time accordingly to ensure the rice is properly cooked before baking.
- Allowing the casserole to rest before serving helps the sauce thicken slightly for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 727 kcal
- Sugar: 8 g
- Sodium: 225 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 146 mg
