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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the skillet from the heat and stir in the sour cream and shredded cheddar cheese, mixing until the sauce is smooth and creamy.
  7. 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.
  8. 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.
  9. Return the casserole to the oven for an additional 5-10 minutes, or until the onions are golden brown and the casserole is bubbly.
  10. 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.