Chicken and Wild Rice Casserole
This recipe creates a hearty and comforting chicken and wild rice casserole. It features tender cooked chicken, earthy mushrooms, and aromatic onions enveloped in a rich, creamy sauce, all baked together with wild rice, toasted almonds, and pimientos. Perfect for a satisfying family meal.
Equipment
- 1 Large Pot with Lid For cooking the wild rice
- 1 Large Skillet For preparing the creamy sauce
- 1 9x13 inch Casserole Dish For baking the casserole
- 1 Chef's knife For chopping onions and mushrooms
- 1 Whisk For smooth sauce consistency
Ingredients
Main
- Two 6-ounce boxes long-grain and wild rice mix such as Uncle Ben's
- 1 cup 2 sticks unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
- 1 small onion chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless skinless chicken breast halves, diced
- 1 cup toasted slivered almonds coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
Notes
1. Ensure the wild rice is cooked al dente before incorporating it, as it will continue to absorb liquid in the oven. Overcooked rice can lead to a mushy texture. 2. When making the roux, cook the flour thoroughly for 2-3 minutes to eliminate any raw flour taste before adding liquids. 3. For enhanced flavor, consider browning the mushrooms slightly before adding onions. 4. If using canned mushrooms, ensure to fully drain them and use the reserved liquid to contribute to the broth base, deepening the earthy notes. 5. To elevate the dish, finish with a sprinkle of fresh chives or a dash of truffle oil just before serving.