Healthy Chicken Wild Rice Casserole That Tastes Like Home
This Chicken Wild Rice Casserole combines real, wholesome ingredients with the comforting flavors of home. It’s hearty, creamy, and the perfect blend of nutrition and comfort – a true taste of Minnesota.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 onion, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 1 cup wild rice
- 3 cups chicken broth
- 1 lb chicken breasts, cut into small pieces
- 10 tbsp butter, divided
- 1 tsp salt
- ½ tsp poultry seasoning
- 4 tbsp flour
- 2 cups milk
- 3–4 cups cubed bread (sturdy, dry, or day-old bread works best)
Instructions
1. Preheat oven to 350°F. In a large baking dish, combine onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes.
2. While the rice cooks, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in flour, salt, and poultry seasoning. Cook for 1 minute.
3. Gradually whisk in milk to create a smooth, creamy sauce. Continue cooking until thickened. Remove from heat.
4. Optional: Melt remaining 6 tablespoons butter. Toss with cubed bread for topping.
5. Once rice is cooked, remove foil. Add raw chicken and the creamy sauce to the dish. Stir to combine.
6. Top casserole evenly with buttered bread cubes.
7. Increase oven temperature to 450°F. Bake uncovered for 20–30 minutes, until chicken is cooked through and bread cubes are golden brown.
8. Garnish with salt, pepper, or parsley before serving, if desired.
Notes
Use day-old or sturdy bread for the topping to avoid sogginess.
For convenience, rotisserie chicken can be substituted – just add it with the sauce instead of raw chicken.
Make it ahead: Assemble and refrigerate before final bake. Let come to room temp before baking at 450°F.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.