Wild Rice Chicken Bake (Print Version)
# Ingredients:
→ Chicken, Rice, and Veggies
01 -
1 yellow onion, chopped into small bits
02 -
1½ pounds chicken breasts or thighs, cut into small chunks
03 -
6 cloves garlic, finely chopped
04 -
3 stalks celery, diced
05 -
¼ teaspoon each of paprika, salt, and pepper
06 -
2 tablespoons butter (unsalted), split
07 -
2 tablespoons olive oil, divided in halves
08 -
3 carrots, diced
09 -
1½ cups wild rice blend, made as instructed on the package
10 -
8 ounces sliced mushrooms (baby bella or cremini)
→ Cream Sauce
11 -
2 teaspoons chicken bouillon powder
12 -
½ teaspoon each pepper, salt, and dried thyme
13 -
⅓ cup all-purpose flour
14 -
1½ teaspoons each Dijon mustard and Worcestershire sauce
15 -
2 tablespoons butter (unsalted)
16 -
1 tablespoon cornstarch
17 -
2 cups freshly shredded cheddar cheese, divided
18 -
½ cup Parmesan cheese, freshly grated
19 -
2 cups chicken broth (low sodium)
20 -
2 cups milk
21 -
1 teaspoon dried basil and dried parsley
22 -
1 tablespoon olive oil
→ Panko Topping
23 -
¾ cup plain panko crumbs
24 -
1 tablespoon olive oil
25 -
1 tablespoon butter
# Instructions:
01 -
Set your oven to 350°F and lightly grease a 9x13 pan with nonstick spray.
02 -
Dry chicken with paper towels, then mix in paprika, pepper, and salt.
03 -
In a large pot over medium-high, heat olive oil. Cook chicken pieces until just opaque but not fully cooked. Put them in a bowl and set aside.
04 -
Toss celery, carrots, and onion into the pot and cook until softened. Add garlic and let it cook briefly for about 30 seconds. Move everything into the chicken bowl.
05 -
Add olive oil and butter to your pot. Sauté mushrooms until they turn a nice golden color, then toss them in with the chicken mix.
06 -
Whisk cornstarch into chicken broth until smooth. Heat butter and oil in the pot, then stir in flour and cook for two minutes. Gradually pour in the broth and milk while stirring. Toss in all spices and let it thicken. Once removed from heat, melt 1 cup of cheddar and all the Parmesan into the sauce.
07 -
Combine the cooked rice, chicken mix, and creamy sauce. Pour the mixture evenly into the greased dish, and sprinkle the rest of the cheddar over the top.
08 -
Toast panko crumbs in a skillet with butter and oil until golden brown. Spread on top of the casserole.
09 -
Cover the dish with foil and bake for 30 to 35 minutes. It’s ready when everything is bubbling and warmed through.
# Notes:
01 -
3 cups shredded rotisserie chicken works as a swap
02 -
Keep in fridge up to 48 hours before baking
03 -
Can freeze up to three months, reheating later
04 -
Use blended wild rice—pure wild rice won’t work well