Go Back
–+ servings
Harvest Chicken and Wild Rice Casserole

Comforting Harvest Chicken and Wild Rice Casserole Delight

A comforting Harvest Chicken and Wild Rice Casserole that blends tender chicken, earthy wild rice, and seasonal vegetables for a delightful family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 1 cup Wild Rice Blend you can use brown rice for a softer option with adjusted cooking time.
  • 2 cups Cooked Chicken opt for rotisserie chicken to save time and enhance flavor.
  • 1 cup Onion, chopped
  • 1 cup Celery, chopped
  • 1 cup Carrots, chopped
  • 1 cup Mushrooms, sliced feel free to choose your favorite mushrooms, like cremini or shiitake.
For the Flavor
  • 3 cloves Garlic, minced add more for a stronger taste if you love garlic.
  • 1 tsp Thyme, fresh fresh herbs are best, but dried can be used (adjust quantity accordingly).
  • 1 tsp Sage, fresh fresh herbs are best, but dried can be used (adjust quantity accordingly).
For the Sauce
  • 1/4 cup Flour gluten-free flour works as an alternative.
  • 2 cups Chicken Broth use vegetable broth for a vegetarian variation.
  • 1 cup Cream or Milk swap in dairy-free alternatives like almond milk or oat milk for a lighter version.
For the Topping
  • 1 cup Shredded Cheese (Cheddar or Gruyère) dairy-free cheese is perfect for a vegan option.
  • 1/2 cup Breadcrumbs or additional cheese (optional) try panko for a lighter crunch or gluten-free breadcrumbs for a healthier choice.

Equipment

  • Medium saucepan
  • large skillet
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Cook the Wild Rice: Rinse the wild rice blend under cold water. In a saucepan, combine the wild rice with chicken broth, bring to a boil, then simmer for 40–50 minutes until tender.
  2. Prepare the Chicken: Preheat oven to 375°F (190°C). Cook chicken breasts until fully cooked through, about 25–30 minutes for baking. Cool, then shred or cube.
  3. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onion, celery, and carrots; cook for 5–7 minutes. Stir in mushrooms, garlic, thyme, and sage; cook 3–4 more minutes.
  4. Make the Cream Sauce: Sprinkle flour over the sautéed vegetables. Gradually whisk in chicken broth and cream, cooking until thickened, about 5-7 minutes.
  5. Combine the Ingredients: In a bowl, mix cooked wild rice, chicken, and sautéed vegetables. Pour creamy sauce over and fold to combine. Add shredded cheese and season with salt and pepper.
  6. Assemble the Casserole: Grease a baking dish and pour in the mixture. Top with extra cheese or breadcrumbs for texture.
  7. Bake the Casserole: Bake in the oven for 25–30 minutes until bubbling and golden. Broil for a couple of minutes at the end for a crispy topping.
  8. Serve the Casserole: Allow to cool for 5 minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze individual portions for up to 3 months.

Tried this recipe?

Let us know how it was!