Chicken Wild Rice Casserole
A comforting casserole featuring tender chicken, hearty wild rice, and a creamy sauce, perfect for family dinners or gatherings.
Equipment
- Large Baking Dish
- Saucepan
- Dutch Oven
Ingredients
- 1 large Onion chopped
- 5 pieces Carrots chopped
- 5 stalks Celery chopped
- 1 cup Wild Rice
- 3 cups Chicken Broth
- 1 lb Chicken Breasts cut into small pieces
- 10 tbsp Butter divided
- 1 teaspoon Salt
- 0.5 teaspoon Poultry Seasoning
- 4 tbsp Flour
- 2 cups Milk
- 3-4 cups Cubed Bread preferably sturdy, dry, or day-old
Instructions
- Preheat your oven to 350°F (175°C).
- In a large baking dish, combine chopped onion, carrots, celery, wild rice, and chicken broth. Cover with aluminum foil and bake for 1 hour and 15 minutes.
- In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour, salt, and poultry seasoning to form a roux.
- Gradually whisk in milk until smooth. Continue stirring for 5-7 minutes until the sauce thickens.
- After 1 hour and 15 minutes, remove the baking dish from the oven, add raw chicken pieces, and pour the creamy sauce over everything. Mix well.
- Melt the remaining 6 tablespoons of butter and toss with cubed bread. Spread the buttered bread cubes evenly over the top.
- Increase the oven temperature to 450°F (230°C) and bake uncovered for 20-30 minutes until golden brown.
- Allow the casserole to cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.