Description

A cozy, one-dish comfort food casserole featuring wild rice, shredded chicken, and autumn vegetables in a creamy sauce, topped with crispy panko breadcrumbs.

Ingredients

Scale

1 cup (170g) Wild Rice Blend
3 cups (450g) cooked and shredded chicken
3 tablespoons (45g) unsalted butter
3 tablespoons (25g) all-purpose flour
2 cups (480ml) low-sodium chicken broth
1 cup (240ml) heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried sage
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup (140g) frozen peas
1/2 cup (40g) panko breadcrumbs
1/2 cup (50g) grated Parmesan cheese
2 tablespoons (30g) melted butter
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook wild rice according to package directions until tender but chewy; drain excess water.
In a large Dutch oven or pot, melt 3 tablespoons butter over medium heat. Add diced carrots and celery; sauté for 5-7 minutes until softened.
Add minced garlic, thyme, and sage; cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly pour in chicken broth while stirring to prevent lumps, then add heavy cream. Stir well and simmer for 2-3 minutes until the sauce thickens.
Remove from heat and stir in cooked wild rice, shredded chicken, and frozen peas. Season with salt and pepper.
Pour mixture into the prepared baking dish.
In a small bowl, mix panko breadcrumbs, Parmesan cheese, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
Bake for 20-25 minutes until the topping is golden brown and the casserole is bubbling.
Let rest for 5-10 minutes before serving.

Notes

Do not use instant wild rice as it becomes mushy. Warm the chicken before adding to keep the sauce hot. Use low-sodium broth to control saltiness. Let the casserole rest before serving to allow the sauce to set. This dish does not freeze well due to the dairy and rice texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8 of the casserole
Calories: 380
Sodium: 450
Fat: 16
Saturated Fat: 8
Carbohydrates: 35
Fiber: 3
Protein: 22

Keywords: fall dinner, chicken casserole, wild rice, comfort food, one pot meal, cozy dinner, autumn recipes