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Cheesy Chicken and Wild Rice Casserole Recipe

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4.1 from 14 reviews

A comforting and hearty Cheesy Chicken and Wild Rice Casserole featuring tender cooked chicken, a blend of white and wild rice, and a rich, creamy cheddar cheese sauce baked to golden perfection. This dish makes a perfect family meal with its savory flavors and satisfying texture.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Aromatics

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely chopped
  • 3 carrots, peeled and diced
  • 2 tablespoons fresh minced garlic

Proteins & Rice

  • 2 cups shredded cooked chicken breast
  • 2 cups steamed white rice
  • 16 ounces cooked wild rice

Seasonings

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon kosher salt (for sauce)
  • 1/4 teaspoon freshly ground black pepper (for sauce)

Cheese Sauce Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups reduced sodium chicken broth
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups shredded cheddar cheese (for topping)

Instructions

  1. Preheat and sauté vegetables: Preheat the oven to 350°F (175°C). Heat the olive oil in a medium Dutch oven or pot over medium heat. Add the finely diced onion, chopped celery, and diced carrots. Sauté until the vegetables are softened, about 10 minutes. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
  2. Combine chicken and rice: Add the shredded cooked chicken, steamed white rice, and cooked wild rice to the pot. Season with kosher salt, freshly ground black pepper, and garlic salt. Stir well to combine all ingredients. Reduce the heat to low to keep warm.
  3. Prepare cheese sauce: In a separate medium saucepan, melt the unsalted butter over medium-high heat. Whisk in the all-purpose flour, kosher salt, and black pepper to create a roux. Slowly pour in the reduced sodium chicken broth while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and almost reaches a boil. Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth.
  4. Assemble casserole: Pour the prepared cheese sauce into the pot with the chicken and rice mixture. Stir thoroughly to evenly coat everything with the sauce. Transfer the mixture into a 9×13 inch baking dish, spreading it out evenly.
  5. Add cheese topping and bake: Sprinkle the remaining 1 1/2 cups shredded cheddar cheese evenly over the top of the casserole. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese on top is fully melted and bubbly.
  6. Serve: Remove the casserole from the oven carefully and let it cool slightly before serving. Enjoy this creamy, cheesy, and hearty dish warm.

Notes

  • Using a mixture of white and wild rice adds a nice texture and nutty flavor to the casserole.
  • Leftover cooked chicken works perfectly for this recipe, saving time on meal prep.
  • You can substitute reduced sodium chicken broth with vegetable broth if preferred.
  • For added crunch, sprinkle some toasted breadcrumbs on top with the cheddar cheese before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This casserole can be reheated in the oven at 350°F until warmed through.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/cheesy-chicken-and-wild-rice-casserole-recipe/