This easy Chicken and Wild Rice Casserole from the Pioneer Woman is a comforting, hearty meal perfect for weeknights. Packed with creamy sauce, tender chicken, and wholesome wild rice, it’s both filling and flavorful. You can easily swap in veggies you have on hand, making this dish as flexible as it is delicious.
Ingredients Needed:
For the Casserole:
- 1 1/2 cups uncooked wild rice (preferably whole, uncracked)
- 4 tablespoons unsalted butter
- 16 ounces button mushrooms, sliced (1/4-inch thick)
- 1 large yellow onion, chopped
- 4 large carrots, peeled and sliced (1/4-inch thick)
- 4 celery stalks, sliced (1/4-inch thick)
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2/3 cup half-and-half
- 3 tablespoons soy sauce
- 2 tablespoons minced fresh parsley (plus extra for garnish)
- 1 teaspoon minced fresh thyme (plus extra for garnish)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked chicken, cubed
- 6 ounces shredded Gruyere cheese
- 1/3 cup grated Parmesan cheese
For the Topping:
- 3 cups English muffin bread, cut into 1/2-inch pieces
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1/4 cup grated Parmesan cheese
How To Cook Chicken And Wild Rice Casserole:
- Cook the wild rice: Follow the package directions for cooking the wild rice. When the rice splits and curls, drain if needed and set aside.
- Sauté the vegetables: In a large pot over medium heat, melt the butter. Add the mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the carrots are softened (about 10–15 minutes). Add the minced garlic and cook for 2 minutes more.
- Make the sauce: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes. Gradually add the chicken broth and stir until the mixture begins to boil. Let it cook for 4–5 minutes until thickened. Stir in the half-and-half and cook for another 2–3 minutes until thick again. Add the soy sauce, parsley, thyme, salt, and pepper.
- Combine everything: Fold the cooked wild rice and cubed chicken into the vegetable mixture. Stir in the Gruyere and Parmesan cheeses. Taste and adjust the seasoning with more salt and pepper if needed.
- Bake the casserole: Preheat your oven to 375°F (190°C). Transfer the mixture to a large casserole dish. Cover with foil or a lid and bake for 20–25 minutes, until the casserole starts bubbling around the edges.
- Prepare the topping: While the casserole is baking, toss the bread cubes with melted butter, salt, and Parmesan cheese.
- Finish the casserole: Remove the casserole from the oven. Uncover and top with the bread cubes, leaving some space around the edges. Return to the oven, uncovered, for another 15 minutes or until the bread cubes are golden brown.
- Serve: Garnish with additional parsley and thyme, and serve the casserole hot. Enjoy!
Recipe Tips
- Use Whole, Uncracked Wild Rice: For the best texture, choose whole, uncracked wild rice. It stays firm and chewy after cooking, unlike broken rice, which can get mushy.
- Cook Vegetables Until Soft: Make sure the carrots and celery are tender before adding the flour. This ensures the vegetables are fully cooked in the final dish.
- Stir Constantly After Adding Flour: Stir the flour in the vegetable mixture continuously for 2 minutes. This prevents lumps and gives the sauce a smooth, creamy texture.
- Add Cheese Slowly: Gradually fold in the Gruyere and Parmesan cheeses. This helps them melt evenly and prevents the sauce from becoming too thick or clumpy.
- Drizzle Butter Evenly on the Bread Topping: When adding the butter to the bread cubes, try to drizzle it evenly. This will ensure all the bread crisps up perfectly for a crunchy topping.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Chicken and Wild Rice Casserole cool to room temperature first. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freeze: After leftover Chicken and Wild Rice Casserole has cooled, place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
- Reheating: To reheat Chicken and Wild Rice Casserole, preheat the oven to 350°F . Cover the casserole with foil and heat for 10 minutes until hot. Alternatively, microwave individual portions for 2-3 minutes, stirring halfway through to heat evenly.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 474
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 92mg
- Sodium: 694mg
- Potassium: 328mg
- Total Carbohydrate: 31g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 28g
Try More Pioneer Woman Recipes:
- Pioneer Woman Smothered Chicken
- Pioneer Woman Creamy Chicken Spaghetti Casserole
- Pioneer Woman Chicken Spinach Artichoke Lasagna
- Pioneer Woman Skillet Chicken Lasagna
- Pioneer Woman Green Chili Chicken
Pioneer Woman Chicken And Wild Rice Casserole
Description
This easy Chicken and Wild Rice Casserole from the Pioneer Woman is a comforting, hearty meal perfect for weeknights. Packed with creamy sauce, tender chicken, and wholesome wild rice, it’s both filling and flavorful. You can easily swap in veggies you have on hand, making this dish as flexible as it is delicious.
Ingredients
For the Casserole:
For the Topping:
Instructions
- Cook the wild rice: Follow the package directions for cooking the wild rice. When the rice splits and curls, drain if needed and set aside.
- Sauté the vegetables: In a large pot over medium heat, melt the butter. Add the mushrooms, onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the carrots are softened (about 10–15 minutes). Add the minced garlic and cook for 2 minutes more.
- Make the sauce: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes. Gradually add the chicken broth and stir until the mixture begins to boil. Let it cook for 4–5 minutes until thickened. Stir in the half-and-half and cook for another 2–3 minutes until thick again. Add the soy sauce, parsley, thyme, salt, and pepper.
- Combine everything: Fold the cooked wild rice and cubed chicken into the vegetable mixture. Stir in the Gruyere and Parmesan cheeses. Taste and adjust the seasoning with more salt and pepper if needed.
- Bake the casserole: Preheat your oven to 375°F (190°C). Transfer the mixture to a large casserole dish. Cover with foil or a lid and bake for 20–25 minutes, until the casserole starts bubbling around the edges.
- Prepare the topping: While the casserole is baking, toss the bread cubes with melted butter, salt, and Parmesan cheese.
- Finish the casserole: Remove the casserole from the oven. Uncover and top with the bread cubes, leaving some space around the edges. Return to the oven, uncovered, for another 15 minutes or until the bread cubes are golden brown.
- Serve: Garnish with additional parsley and thyme, and serve the casserole hot. Enjoy!
Notes
- Use Whole, Uncracked Wild Rice: For the best texture, choose whole, uncracked wild rice. It stays firm and chewy after cooking, unlike broken rice, which can get mushy.
- Cook Vegetables Until Soft: Make sure the carrots and celery are tender before adding the flour. This ensures the vegetables are fully cooked in the final dish.
- Stir Constantly After Adding Flour: Stir the flour in the vegetable mixture continuously for 2 minutes. This prevents lumps and gives the sauce a smooth, creamy texture.
- Add Cheese Slowly: Gradually fold in the Gruyere and Parmesan cheeses. This helps them melt evenly and prevents the sauce from becoming too thick or clumpy.
- Drizzle Butter Evenly on the Bread Topping: When adding the butter to the bread cubes, try to drizzle it evenly. This will ensure all the bread crisps up perfectly for a crunchy topping.
Pioneer Woman Chicken And Wild Rice Casserole