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Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp all‑purpose flour
  • 1 cup low‑sodium chicken broth
  • 1 1/2 cups whole milk
  • 2 cups cooked wild rice
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Preheat oven to 375°F (190°C). Season chicken with 1/2 tsp salt and pepper. Sear in oil over medium‑high heat, 4 minutes per side, then set aside.
  2. Melt butter in the same skillet. Sauté mushrooms, onion, celery, and remaining salt for 6–8 minutes. Add garlic and thyme, cook 30 seconds.
  3. Stir in flour; cook 1 minute. Pour in broth and milk, whisking, and simmer until thickened, 2–3 minutes. Off heat, fold in wild rice, chicken, and 1 cup cheddar.
  4. Nestle chicken into the rice mixture, top with remaining cheddar, and bake 25–30 minutes until bubbly and chicken reaches 165°F.
  5. Let rest 5 minutes, garnish with fresh thyme, and scoop onto plates.

Notes

The total time assumes you have cooked wild rice ready. If starting with uncooked rice, budget an extra 45 minutes to boil it beforehand, or use packaged pre‑cooked wild rice to save time.