Chicken Wild Rice Casserole
Chicken Wild Rice Casserole is packed with savory veggies, a creamy sauce and lots of flavor!
Servings 8
Calories 424kcal
Ingredients
- 1 medium onion diced
- 5 medium carrots diced
- 5 stalks celery diced
- 1 1/4 cups mushrooms sliced
- 3 cloves garlic minced
- 1 cup wild rice, raw
- 3 cup chicken broth low sodium
- 3 cups cooked chicken chopped into bite size pieces
- 8 tablespoon butter, unsalted
- 4 tablespoon flour, all-purpose
- 1 teaspoon salt
- 1 tsp poultry seasoning
- 2 cups milk
- 3/4 cup Parmesan cheese
- 3 cups bread cubes or stuffing cubes
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 inch casserole dish with cooking spray.
- Heat a saute pan over medium high heat and add 1 tablespoon of oil. Add diced onions, carrots, and celery to the pan and saute for 4-5 minutes or until the veggies begin to soften. Add mushrooms and garlic and saute for another few minutes. Add veggies to the prepared casserole dish.
- Add the wild rice and chicken broth. Cover dish tightly with foil and bake for 1 hour and 15 minutes.
- When the rice is almost done cooking, melt 4 tablespoons of butter in a saucepan. Add flour, salt and poultry seasoning; let cook for 1 minute. Add the milk and 1/2 cup Parmesan cheese; cook and stir until thickened. Remove from heat.
- Melt the other 4 tablespoons of butter and toss with the bread cubes.
- When the rice is done cooking, remove pan from the oven. Add the chopped chicken and sauce; stir to combine. Add the bread cubes to the top and sprinkle with the remaining Parmesan cheese.
- Increase the oven temperature to 400 degrees F. Return pan to the oven (uncovered) and bake for 15-20 minutes. Serve warm and enjoy!
