Chicken And Wild Rice Casserole
Ingredients
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- 1 cups wild rice
- 4 cups water
- 4 cups chicken broth
- 1 1/2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter
- 1 medium yellow onion – finely chopped
- 2 ribs celery ribs – finely chopped
- 1 medium carrot – finely chopped
- 8 ounces cremini mushrooms – sliced (~12.5 medium cremini mushrooms)
- 2 cloves garlic cloves – minced
- 1 teaspoons fresh thyme leaves – chopped
- 6 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cups Swiss cheese – shredded
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons black pepper – freshly ground
- 1/2 cups panko breadcrumbs
- 1/2 cups slivered almonds
- fresh parsley – chopped (for serving)
Instructions
1. Rinse the wild rice under cold water. Combine the rice and 4 cups water in a saucepan, bring to a boil, then reduce to a gentle simmer, cover, and cook until the grains split and are tender, 45–55 minutes. Drain any excess water and set aside.
2. While the rice cooks, bring the chicken broth to a simmer in a medium pot. Add the chicken thighs and poach at a bare simmer until just cooked through, 12–15 minutes (165°F internal). Transfer chicken to a board to cool slightly, reserve 2 cups poaching broth for the sauce, and shred the chicken into bite-size pieces.
3. In a large deep skillet or Dutch oven over medium heat, melt 6 tablespoons butter. Add the onion, celery, carrot, and mushrooms; cook, stirring occasionally, until softened and most of the mushroom liquid has evaporated, 8–10 minutes. Stir in the garlic and thyme and cook until fragrant, 1 minute.
4. Sprinkle the flour evenly over the vegetables and cook, stirring constantly, 2 minutes. Gradually whisk in the reserved 2 cups broth, then the milk. Bring to a gentle simmer and cook, stirring, until the sauce is smooth and thick enough to coat the back of a spoon, 5–7 minutes.
5. Off the heat, stir in the shredded Swiss cheese until melted. Season the sauce with the kosher salt and black pepper.
6. Heat the oven to 375°F. Stir the cooked wild rice and shredded chicken into the sauce until evenly coated.
7. Transfer the mixture to a 9×13-inch baking dish and smooth the top. In a small bowl, combine the panko and slivered almonds. Melt the remaining 2 tablespoons butter and drizzle over the topping; toss to coat evenly.
8. Sprinkle the topping over the casserole and bake until bubbling at the edges and the top is golden, 20–25 minutes.
9. Let rest 10 minutes for the sauce to set. Sprinkle with chopped parsley and serve warm.
Chicken and wild rice casserole is a cozy, bake-and-share dish built on the nutty chew of wild rice, tender shreds of chicken, and a creamy, savory sauce. Mushrooms, onions, celery, and herbs add aromatic depth, while a crisp almond-breadcrumb crust gives welcome contrast to the rich interior. It’s hearty without being heavy, and it holds beautifully for potlucks, weeknight leftovers, or make-ahead entertaining.
This casserole is closely associated with the Upper Midwest of the United States, especially Minnesota, where hand-harvested wild rice has long been a regional staple. The grain was stewarded for centuries by Indigenous communities, particularly the Ojibwe, before it was folded into 20th-century Midwestern “hotdish” traditions. Over time, cooks paired wild rice with chicken and creamy sauces, evolving into the beloved bake found at church suppers, family tables, and holiday spreads.