Description

Chicken Wild Rice Casserole

This hearty Chicken Wild Rice Casserole is comfort food made from scratch without any canned soups! Juicy chicken, earthy mushrooms, and nutty wild rice come together in a creamy, cheddar-Parmesan laced sauce, topped with buttery, crispy panko breadcrumbs. Perfect for a make-ahead family dinner or meal prep, this casserole brings a satisfying mix of textures and umami flavors. Serve it alongside a green salad and garlic bread for a complete meal!

1 ½ cups wild rice blend (cooked)
1 ½ lbs chicken breasts or thighs, chopped
¼ tsp each salt, pepper, paprika
2 tbsp olive oil, divided
2 tbsp unsalted butter, divided
1 yellow onion, diced
3 stalks celery, chopped
3 carrots, chopped
6 cloves garlic, minced
8 oz baby Bella mushrooms, sliced

Directions:
1. Preheat oven to 350°F. Cook chicken, veggies, then mushrooms. Prepare sauce, combine, and bake.
2. Top with cheddar cheese and toasted panko. Bake until golden and bubbly.

Prep Time: 50 min
Kcal: 450 per serving