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Chicken and Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice blend (uncooked)
  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas, thawed
  • ½ cup grated Parmesan cheese

Method
 

  1. Cook wild rice blend in boiling salted water until tender, about 25 minutes, then drain. Preheat oven to 375°F (190°C).
  2. Melt butter in a saucepan over medium heat. Sauté onion and celery 5 minutes, add garlic 30 seconds. Stir in flour 1 minute, then slowly whisk in broth, milk, salt, pepper, and thyme. Simmer 3 to 4 minutes until thickened.
  3. Remove from heat, fold in cooked rice, chicken, and peas. Pour into a 9x13 baking dish and spread even. Top with Parmesan.
  4. Bake 25 minutes until bubbly and golden. Let stand 5 minutes before serving.

Notes

If you don’t have a wild rice blend, a brown rice and wild rice mix also works, but check the package cook time and adjust. For an even crustier top, switch the oven to broil for the last 2 minutes, watching closely so the cheese doesn’t burn.