Description
The Best Harvest Chicken and Wild Rice Casserole is a hearty, comforting dish combining tender shredded chicken, nutty wild rice, seasonal vegetables, and a creamy sauce. Topped with cheese and optional breadcrumbs, this casserole is perfect for fall dinners or cozy family meals.
Ingredients
- 2 cups cooked, shredded chicken breasts or thighs
- 1 cup wild rice blend, cooked
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour or cornstarch
- 2 cups chicken broth
- 1 cup cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar or Gruyère cheese
- Optional toppings: breadcrumbs, Parmesan cheese, fresh herbs for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil or butter over medium heat. Add onion, celery, carrots, and mushrooms. Sauté until vegetables are softened, about 5–7 minutes.
- Add garlic and cook 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat.
- Gradually add chicken broth and cream, stirring constantly until sauce thickens.
- Add shredded chicken, cooked wild rice, thyme, sage, rosemary, salt, and pepper. Stir to combine evenly.
- Transfer mixture to prepared baking dish and sprinkle cheese on top. Add optional breadcrumbs or Parmesan if desired.
- Bake uncovered for 25–30 minutes, until cheese is melted and golden on top.
- Garnish with fresh herbs before serving.
Notes
- For a lighter version, use low-fat milk instead of cream.
- Leftovers store well in the refrigerator for 2–3 days and reheat easily.
- Swap vegetables seasonally, like adding peas, green beans, or butternut squash.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American