Chicken Wild Rice Casserole Supreme

Indulge in the ultimate comfort food with this Chicken Wild Rice Casserole Supreme—a hearty blend of tender shredded chicken, nutty wild rice, and a creamy, homemade cheddar cheese sauce, all baked to perfection under a golden panko breadcrumb topping. Infused with savory flavors from garlic, chicken broth, and a touch of parsley, this casserole is both satisfying and wholesome, thanks to the addition of a colorful frozen peas-and-carrots medley. Perfect for busy weeknights or cozy family dinners, this recipe comes together with simple ingredients and classic techniques, like making a lush roux-based sauce that elevates every bite. Ready in just over an hour, this 9x13 casserole serves six and is guaranteed to warm both hearts and appetites.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 cup Wild rice
• 1.5 pounds Chicken breast
• 3 cups Chicken broth
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 cups Shredded sharp cheddar cheese
• 1 can (10.5 ounces) Cream of mushroom soup
• 1 cup Frozen peas and carrots mix
• 0.5 cup Panko breadcrumbs
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

In a medium saucepan, combine the wild rice and 2 cups of chicken broth. Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 3

While the rice is cooking, season the chicken breasts with a pinch of salt and pepper. Cook them in a skillet over medium heat until fully cooked and no longer pink in the center, about 6-8 minutes per side. Let the chicken cool slightly, then shred or chop it into bite-sized pieces.

Step 4

In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden. Gradually pour in the remaining 1 cup of chicken broth and the milk, whisking constantly to create a smooth sauce.

Step 5

Season the sauce with salt, black pepper, and garlic powder. Stir in the shredded cheese and cream of mushroom soup, whisking until fully combined and melted into a creamy sauce.

Step 6

Add the cooked wild rice, shredded chicken, and frozen peas and carrots to the sauce. Mix thoroughly to coat all ingredients evenly.

Step 7

Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.

Step 8

In a small bowl, mix the panko breadcrumbs with the fresh parsley. Sprinkle this mixture evenly over the top of the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.

Step 10

Allow the casserole to cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2224.8g)

Amount per serving	% Daily Value*
Calories	3649.9

Total Fat 168.8g	0%
Saturated Fat 89.8g	0%
Polyunsaturated Fat 9.6g
Cholesterol 1015.0mg	0%
Sodium 7975.3mg	0%
Total Carbohydrate 241.6g	0%
Dietary Fiber 22.5g	0%
Total Sugars 44.9g
Protein 308.9g	0%

Vitamin D 309.1IU	0%
Calcium 2625.7mg	0%
Iron 12.4mg	0%
Potassium 4117.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 33.2%

Carbs: 26.0%