Chicken Wild Rice Casserole
Total Time
2 hours 5 minutes
Prep Time
20 mins
Cook Time
1 hour 45 mins
Rating
4.6 out of 5 stars
(39)
Ingredients
8 servings
- 1 onion
- 5 carrots
- 5 stalks celery
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb. chicken breasts, cut into small pieces
- 10 tablespoons butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 4 tablespoons flour
- 2 cups milk
- 3–4 cups cubed bread (dry, sturdy, or day-old bread works best)
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Preparation
Step 1
Preheat the oven to 350 degrees. Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes.
Step 2
When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute. Add the milk slowly, whisking to form a thick, creamy sauce.
Step 3
If you want the topping, melt the remaining six tablespoons butter and toss with the bread cubes. (I’ve also made it without the topping and it’s still delicious).
Step 4
When the rice is done, remove foil, add raw chicken and creamy sauce, and stir to combine. Arrange the bread in a layer on top. Turn the heat up to 450 and bake uncovered for another 20-30 minutes until chicken is no longer pink and the bread cubes are golden brown. Top with salt, pepper, and/or parsley for a pop of green color.
Step 5
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Chef's notes
No cans of anything here – just lots of real, healthy ingredients (okay FINE there’s a little butter, too) which kind of feels good, and smart, and grown up and all that stuff, plus it just tastes like a bite of Minnesota home. Real food + comfort food.
It’s like soup meets buttered bread meets casserole meets Minnesota.
