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Cheesy Chicken and Wild Rice Casserole

This comforting recipe combines tender cooked chicken and nutty wild rice with earthy mushrooms, aromatic leeks, and garlic, all bound in a rich, creamy Gruyère cheese sauce. Baked to bubbly perfection and topped with toasted almonds, it creates a hearty and flavorful casserole that's ideal for a satisfying family meal.
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Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2749 kcal

Equipment

  • 1 Large Saucepan For cooking rice and preparing the sauce
  • 1 9x13 inch Baking Dish For assembling and baking the casserole
  • 1 Chef's knife For chopping leeks, garlic, and mushrooms
  • 1 Cutting Board For preparing vegetables and chicken
  • 1 Whisk For making a smooth roux and sauce

Ingredients
  

Main

  • 1 package 2 3/4 oz instant simmer-and-serve wild rice
  • 6 tablespoons butter or margarine
  • 3/4 teaspoon salt
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 1/2 cup sliced leek
  • 1 clove garlic finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 4 oz Gruyère cheese shredded (1 cup)
  • 3 cups shredded cooked chicken
  • 1 cup Progresso™ chicken broth from 32-oz carton
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup sliced almonds toasted

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare the instant wild rice according to package directions; set aside.
  • In a large saucepan, melt the butter over medium heat. Add sliced mushrooms, leek, and finely chopped garlic, sautéing until vegetables are tender, about 5-7 minutes.
  • Stir in the all-purpose flour into the vegetable mixture, cooking for 1 minute to create a roux. Gradually whisk in the milk and chicken broth until the sauce thickens and is smooth.
  • Remove the saucepan from the heat. Stir in the shredded Gruyère cheese until fully melted and smooth, then incorporate the shredded cooked chicken, salt, and freshly ground pepper.
  • Add the cooked wild rice to the chicken and cheese mixture, stirring gently to combine all ingredients evenly.
  • Transfer the entire mixture to a greased 9x13 inch baking dish, spreading it into an even layer.
  • Bake for 20-25 minutes, or until the casserole is hot, bubbly, and lightly golden on top.
  • Remove from the oven, sprinkle generously with toasted sliced almonds, and serve warm.

Notes

For a richer flavor, consider browning the butter slightly before adding your aromatics. Always clean leeks thoroughly to avoid grit. A pinch of freshly grated nutmeg can elevate the Gruyère sauce beautifully, complementing its nutty notes. Ensure your wild rice is cooked al dente to prevent it from becoming mushy in the casserole. Freshly shredded Gruyère melts more smoothly and provides superior flavor compared to pre-shredded varieties. Toasting the almonds just before serving adds a crucial textural contrast and enhanced nuttiness.