Creamy Chicken Wild Rice (Printable Version)
Tender chicken, wild rice, veggies and cheese baked in a rich creamy sauce for a comforting meal.
# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Grains
02 - 1 cup uncooked wild rice blend
03 - 2 cups low-sodium chicken broth
04 - 1 cup water
→ Vegetables
05 - 1 medium yellow onion, finely chopped
06 - 2 celery stalks, diced
07 - 2 medium carrots, diced
08 - 1 cup cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
10 - 1 cup frozen peas
→ Dairy & Creamy Elements
11 - 1 cup sour cream
12 - 1 cup whole milk
13 - 1/2 cup grated Parmesan cheese
14 - 1 cup shredded mozzarella cheese
15 - 4 tablespoons unsalted butter
→ Pantry & Seasonings
16 - 1/4 cup all-purpose flour
17 - 1 teaspoon dried thyme
18 - 1/2 teaspoon dried rosemary
19 - 1/2 teaspoon black pepper
20 - 1 teaspoon kosher salt
→ Topping
21 - 1/2 cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - 2 tablespoons chopped fresh parsley (optional garnish)
# Step-by-Step:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) casserole dish.
02 - Bring chicken broth and water to a boil in a medium saucepan. Add wild rice blend, cover, and simmer for 30–35 minutes until tender yet slightly chewy. Drain any excess liquid.
03 - Melt butter in a large skillet over medium heat. Add onion, celery, carrots, and mushrooms; sauté for 7–8 minutes until softened. Stir in garlic and cook for 1 minute more.
04 - Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes until fully incorporated.
05 - Gradually pour in milk, stirring continuously to form a smooth sauce. Cook for about 3 minutes until thickened.
06 - Remove skillet from heat. Stir in sour cream, Parmesan, thyme, rosemary, salt, and pepper until smooth.
07 - Fold in cooked wild rice, chicken, peas, and half of the mozzarella cheese. Mix thoroughly.
08 - Transfer mixture to the prepared casserole dish. Evenly spread remaining mozzarella cheese on top.
09 - Combine panko breadcrumbs with melted butter in a small bowl. Sprinkle mixture evenly over the casserole.
10 - Bake uncovered for 25–30 minutes until topping is golden and bubbling. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- It's the kind of one-dish meal that feels fancy enough for company but simple enough to make on a weeknight when you need comfort more than complicated cooking.
- The creamy sauce clings to each grain of wild rice like a warm hug, and somehow it tastes even better the next day.
- You can prep everything in advance and slide it into the oven when life gets hectic, making it the perfect ally for busy seasons.
02 -
- Don't skip draining the rice after cooking. Any excess liquid will make the casserole soggy by the time it comes out of the oven, and no one wants that.
- Add the sour cream off the heat. I learned this the hard way with a curdled, grainy sauce that no amount of stirring could fix. Temperature control is everything here.
- Taste the sauce before it goes into the casserole. This is your only chance to adjust seasoning because the cheese and broth are already contributing salt and depth.
03 -
- Toast your breadcrumb topping separately in a small skillet with the butter before sprinkling on the casserole if you want maximum crunch. This prevents them from absorbing moisture from the filling.
- Use a combination of wild rice and brown rice if you can't find wild rice blend—it cooks more evenly and adds variety in texture and flavor.
- Make the creamy mixture the day before and refrigerate it separately from the rice. Assemble and bake the next day for a true shortcut while keeping everything fresh.