Chicken and Wild Rice Stuffing Casserole

• 2 cups wild rice, cooked
• 2 cups diced cooked chicken
• 1 cup diced celery
• 1 cup diced onion
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 3 cups cubed bread
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, melt butter over medium heat. Add onions and celery, sauté until softened.
3. 3 Stir in flour to create a roux, then gradually whisk in chicken broth until smooth.
4. 4 Simmer until thickened, then add sage, thyme, salt, and pepper.
5. 5 In a large bowl, combine cooked wild rice and chicken with the sauce.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with cubed bread and sprinkle Parmesan cheese over the top.
8. 8 Bake for 30-35 minutes or until golden and bubbly.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls
• whisk

Variations

• Add sautéed mushrooms or diced apples for extra texture and flavor.

Substitutions

• Substitute wild rice with brown rice if needed.
• Use breadcrumbs instead of cubed bread for a quicker prep.

Pairings

• Pairs well with cranberry sauce or a drizzle of gravy.

Nutrition

Tips

• Use leftover cooked chicken and rice to save time.
• For extra flavor, toast the bread cubes before layering them on top.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a side of roasted vegetables or a crisp green salad.

FAQ