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Creamy chicken and wild rice casserole Recipe

American · Main course · 80 min total

A comforting, hearty casserole featuring tender chicken, nutty wild rice, and a creamy sauce, perfect for a cozy family dinner.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup wild rice, rinsed
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until softened, about 3 minutes. Add mushrooms and cook until browned, about 5 minutes.
3. Add chicken cubes to the skillet; cook until no longer pink, about 5 minutes. Season with thyme, salt, and pepper.
4. In a large bowl, combine wild rice, white rice, chicken broth, heavy cream, and the chicken mixture. Stir in frozen peas and Parmesan cheese.
5. Pour mixture into prepared baking dish. Cover tightly with foil.
6. Bake for 50-60 minutes, until rice is tender and liquid is absorbed. Remove foil and bake 10 more minutes for a golden top.
7. Let rest 5 minutes before serving.

Tips

• For extra flavor, use a mix of wild rice blend instead of plain wild rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or cream to restore creaminess.

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