Creamy Mushroom and Wild Rice Chicken Casserole

• 1 ½ cups wild rice blend
• 2 cups chicken broth
• 12 oz boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• ½ cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook wild rice in chicken broth according to package instructions.
3. 3 In a skillet, sauté chicken until cooked through; set aside.
4. 4 In the same skillet, cook mushrooms, onion, and garlic until tender.
5. 5 Whisk flour into the skillet, then slowly add milk, stirring constantly.
6. 6 Simmer until sauce thickens, then stir in cheese, sour cream, and thyme.
7. 7 Combine chicken, mushrooms, and rice in a greased baking dish.
8. 8 Pour sauce over the top, sprinkle with breadcrumbs, and dot with butter.
9. 9 Bake for 25-30 minutes until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Oven
• Skillet
• Baking dish

Variations

• Add cooked diced ham for extra heartiness.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• Use gluten-free flour for a gluten-free version.
• Replace cheddar cheese with your favorite melting cheese.

Pairings

• Steamed asparagus
• Roasted Brussels sprouts

Nutrition

Tips

• For a richer flavor, use cream instead of milk.
• Add a handful of frozen peas in the last 10 minutes of baking for extra color and nutrients.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with warm crusty bread to mop up the creamy sauce.

FAQ