Chicken and Wild Rice Casserole
This hearty and flavorful Chicken and Wild Rice Casserole is made from scratch, featuring a homemade creamy sauce, tender shredded chicken, and a crispy fried onion topping that adds a delightful crunch to every bite.
Ingredients
- 1 ½ cups wild rice blend
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 8 ounces white mushrooms sliced
- 3 cloves garlic minced
- ½ tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 3 cups cooked shredded chicken
- 6 ounces French-fried onions canned or homemade
Instructions
- Begin by preheating the oven to 375°F (190°C), or 170°C for fan-assisted ovens. Grease a 9x13-inch (22x33 cm) baking dish to prevent sticking.
- In a large saucepan, combine the wild rice blend with the chicken broth. Bring this mixture to a boil, then reduce the heat, cover, and let it simmer for approximately 45 minutes, or until the rice is tender and most of the liquid has been absorbed.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms, sautéing for 5-7 minutes until the vegetables are softened, and the mushrooms have released their moisture.
- Add the minced garlic, Italian seasoning, salt, and pepper to the skillet. Stir well and cook for an additional 1-2 minutes to allow the flavors to meld.
- Sprinkle the flour over the vegetables and stir to combine. Gradually pour in the milk, whisking constantly until the sauce thickens, about 3-4 minutes.
- Remove the skillet from the heat and stir in the sour cream and shredded cheddar cheese, mixing until the sauce is smooth and creamy.
- In the prepared baking dish, combine the cooked wild rice, shredded chicken, and creamy vegetable mixture. Stir thoroughly to ensure all ingredients are well incorporated.
- Bake the casserole in the preheated oven for 25 minutes. Then, remove it from the oven and evenly sprinkle the French-fried onions over the top.
- Return the casserole to the oven for an additional 5-10 minutes, or until the onions are golden brown and the casserole is bubbly.
- Allow the casserole to cool for 5-10 minutes before serving to ensure it is at a safe temperature.
Notes
Make-Ahead: Assemble the casserole as directed, omitting the crispy onions. Cover and refrigerate for up to 2 days. When ready to bake, follow the instructions, adding an additional 5-10 minutes to the baking time.
Rice Variations: Depending on the brand or style of wild rice blend used, the cooking instructions may vary. Always refer to the package for the best results.
Wild Rice Substitute: If wild rice blend is unavailable, a mixture of 1 cup long-grain rice and ½ cup wild rice can be used as a suitable alternative.
Cooling Tip: After baking, allow the casserole to rest for at least 10 minutes before serving to ensure it’s cool enough to eat.
Rice Variations: Depending on the brand or style of wild rice blend used, the cooking instructions may vary. Always refer to the package for the best results.
Wild Rice Substitute: If wild rice blend is unavailable, a mixture of 1 cup long-grain rice and ½ cup wild rice can be used as a suitable alternative.
Cooling Tip: After baking, allow the casserole to rest for at least 10 minutes before serving to ensure it’s cool enough to eat.