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Creamy Chicken Wild Rice Casserole Recipe

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4.4 from 46 reviews

This Creamy Chicken Wild Rice Casserole combines tender chicken thighs or breasts with a medley of vegetables, wild rice, and aromatic herbs, all cooked in a rich, creamy sauce. Perfect for a comforting dinner, this one-pan dish offers a harmonious blend of flavors and textures, baked to perfection with a golden crust.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 6 chicken thighs or breasts (skin on or off)
  • 6 tablespoons salted butter, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Sea salt and black pepper, to taste

Vegetables and Herbs

  • 2 shallots, chopped
  • 6 cloves garlic, chopped
  • 1 cup sliced cremini mushrooms
  • 1/2 cup chopped carrots
  • 2 tablespoons fresh chopped thyme, plus extra for garnish
  • 1 tablespoon fresh chopped sage
  • 2 cups chopped kale or spinach

Grains and Liquids

  • 2 cups dry wild rice
  • 3 1/2 cups broth (chicken or vegetable)
  • 1/2 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the casserole later.
  2. Season and Sauté Chicken and Vegetables: In a large oven-safe skillet or braiser, toss the chicken pieces with dried parsley, onion powder, rosemary, paprika, cayenne pepper, salt, and black pepper. Add 3 tablespoons of butter to the skillet and set it over medium-high heat. Add the chopped shallots, garlic, mushrooms, and carrots to the pan, stirring and cooking for 5-10 minutes until vegetables soften and chicken is slightly browned.
  3. Add Rice and Herbs: Push the chicken and vegetables to the sides of the pan. Add the remaining 3 tablespoons of butter along with the wild rice, fresh thyme, and sage to the center of the skillet. Allow the butter and rice to toast slightly for about 5 minutes, stirring occasionally to prevent sticking.
  4. Add Broth and Kale, Simmer: Pour in the broth and add the chopped kale or spinach. Bring the mixture to a boil while stirring to combine all ingredients evenly. Stir in the heavy cream and season again with salt if needed.
  5. Simmer Covered: Place a lid on the skillet and reduce the heat to the lowest setting. Let the rice cook gently for 20 minutes until most of the liquid is absorbed but not fully cooked through.
  6. Bake to Finish: Remove the skillet from the heat and take off the lid. Transfer the skillet to the preheated oven and bake for 15 minutes, allowing the rice to finish cooking and develop a slightly crusty top.
  7. Serve: Remove the casserole from the oven, garnish with fresh thyme, and serve hot. Enjoy your creamy, hearty chicken and wild rice casserole!

Notes

  • Using an oven-safe skillet or braiser is essential to seamlessly transition from stovetop to oven.
  • Wild rice can take longer to cook than other rice varieties, so be sure to check doneness before serving.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Feel free to use chicken breasts or thighs based on preference; thighs offer more moisture and flavor.
  • If you prefer spicier dishes, adjust cayenne pepper quantity to taste.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-chicken-wild-rice-casserole-recipe/