Save A comforting casserole featuring tender chicken, nutty wild rice, and a creamy sauce, baked to golden perfection. Perfect for a cozy family dinner.
This dish has become a family favorite ever since I first served it on a chilly evening when everyone needed a warm, satisfying meal.
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
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- 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.
- Step 3:
- Add chicken pieces to the skillet. Cook, stirring, until lightly browned but not cooked through, about 3 4 minutes.
- Step 4:
- Stir in wild rice, thyme, rosemary, salt, and pepper. Remove from heat.
- Step 5:
- In a large bowl, combine chicken broth, milk, and heavy cream or sour cream. Whisk to blend.
- Step 6:
- Add the sautéed chicken and vegetables mixture and frozen peas to the bowl. Stir well.
- Step 7:
- Pour everything into the prepared baking dish. Sprinkle shredded cheese evenly over the top.
- Step 8:
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle over cheese layer.
- Step 9:
- Cover the dish tightly with foil and bake for 50 minutes.
- Step 10:
- Remove foil and bake an additional 20 minutes, or until the top is golden and the rice is tender.
- Step 11:
- Let stand 10 minutes before serving.
Save This meal always brings everyone around the table sharing stories and laughter after a long day.
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.
Save This recipe is easy to customize and perfect for meal prep, making weeknight dinners a breeze.
Recipe FAQ
- → Can I use rotisserie chicken instead of raw chicken?
Yes, using rotisserie chicken reduces baking time by about 15 minutes and adds extra flavor.
- → How can I make this dish gluten-free?
Use certified gluten-free chicken broth and gluten-free breadcrumbs to keep it free from gluten.
- → What cheeses work best for the topping?
Swiss or Gruyère cheese melt well and provide a rich, slightly nutty flavor that complements the casserole.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it a day ahead, keep it refrigerated, and bake when ready. Add topping before baking.
- → What wine pairs well with this bake?
Crisp Riesling or Chardonnay enhance the creamy texture and balance the savory flavors nicely.
- → Is it possible to add extra crunch to the topping?
Adding sliced almonds to the crumb topping boosts texture and adds a subtle nutty taste.