Description
This cozy Harvest Chicken and Wild Rice Casserole combines tender chicken, nutty wild rice, and a creamy vegetable-packed sauce enriched with sharp cheddar cheese. Perfect for a comforting family meal, this dish delivers a harmonious blend of autumn flavors like thyme, sage, and a hint of nutmeg, topped with a crispy breadcrumb and Parmesan crust for added texture.
Ingredients
Scale
Main Ingredients
- 1 cup wild rice blend (rinse and cook in chicken broth for a nutty flavor)
- 1 lb chicken breasts (baked or poached, shredded or cubed)
- 2 tbsp olive oil or butter (for sautéing veggies)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 8 oz mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tsp thyme (dried)
- 1 tsp sage (dried)
- 2 tbsp flour (for making a smooth roux)
- 2 cups chicken broth (essential for a flavorful sauce)
- 1 cup cream or milk (adds creaminess and richness)
- To taste salt and black pepper (to enhance overall flavors)
- Pinch nutmeg or rosemary (optional)
- 1 cup shredded cheese (sharp cheddar or Gruyère)
Topping (Optional)
- Breadcrumbs (for a crispy topping)
- Grated Parmesan (to sprinkle on top)
Instructions
- Cook the Wild Rice: Rinse 1 cup of wild rice blend thoroughly under cold water. Then, cook it in chicken broth according to package instructions, usually simmering for about 45-50 minutes until tender and the grains are fluffy. Drain any excess liquid and set aside.
- Prepare the Chicken: Bake or poach 1 lb chicken breasts until fully cooked (internal temperature of 165°F/74°C). Once cooled, shred or cube the chicken and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add diced onion, celery, carrots, and sliced mushrooms. Sauté for 5-7 minutes until vegetables are softened and lightly browned. Add minced garlic and cook for an additional minute until fragrant.
- Create the Roux and Sauce: Sprinkle 2 tablespoons of flour evenly over the sautéed vegetables, stirring constantly for 1-2 minutes to cook the flour taste away. Gradually pour in 2 cups of chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and let it thicken slightly.
- Add Cream and Seasonings: Stir in 1 cup of cream or milk to make the sauce creamy. Add dried thyme, sage, salt, black pepper to taste, and an optional pinch of nutmeg or rosemary. Simmer the sauce for 3-5 minutes until it thickens to your desired consistency.
- Combine All Components: Mix the cooked wild rice, shredded chicken, and creamy vegetable sauce together in a large mixing bowl. Stir in 1 cup shredded sharp cheddar or Gruyère cheese until melted and well incorporated.
- Prepare for Baking: Transfer the mixture into a greased casserole dish evenly. If desired, sprinkle breadcrumbs mixed with grated Parmesan cheese on top for a crunchy topping.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 25-30 minutes until the top is golden brown and the casserole is bubbling around the edges.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set. Serve warm and enjoy a comforting, hearty meal perfect for cooler weather.
Notes
- Wild rice blend typically takes longer to cook than white rice; plan accordingly or pre-cook it ahead of time.
- Chicken can be substituted with turkey or tofu for different dietary preferences.
- Using cream will give a richer sauce, but milk is a lighter alternative.
- For gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- Adding breadcrumbs and Parmesan optional, but they add a pleasing crunch and flavor to the top crust.
