Leslie's Favorite Chicken and Wild Rice Casserole

Cozy up with the ultimate comfort food: Leslie's Favorite Chicken and Wild Rice Casserole. This hearty, flavor-packed dish combines tender, shredded chicken, nutty wild rice cooked in savory chicken broth, and a creamy vegetable-infused sauce made with butter, milk, and a touch of heavy cream. Featuring golden panko breadcrumbs and gooey cheddar cheese on top, this baked casserole boasts a perfect balance of creamy and crunchy textures. Enhanced with aromatic thyme and a hint of paprika, it’s a crowd-pleaser ideal for family dinners or potlucks. With a quick 25-minute prep time and easy customization options, this delicious casserole is as convenient as it is satisfying. Enjoy a warm, one-pan meal that's the epitome of comfort food done right!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large chicken breasts
• 1 cup wild rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 stalks celery, diced
• 1 large carrot, shredded
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 0.5 teaspoon Paprika (optional, for garnish)
• 1 cup shredded cheddar cheese
• 0.5 cup panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

Step 2

Cook the wild rice according to package instructions using chicken broth instead of water for added flavor. Set aside.

Step 3

While the rice cooks, season the chicken breasts with a pinch of salt and pepper and cook them in a skillet over medium heat until fully cooked (about 6-8 minutes per side). Let them cool, then shred or dice the chicken into bite-sized pieces.

Step 4

In the same skillet, melt the butter over medium heat. Add the onion, celery, and shredded carrot. Cook until the vegetables are softened, about 5 minutes.

Step 5

Sprinkle the flour over the cooked vegetables and stir continuously to create a roux. Cook for 1 minute, then slowly whisk in the milk and heavy cream until smooth.

Step 6

Season the sauce with salt, black pepper, and thyme. Simmer gently for 3-5 minutes until thickened.

Step 7

In a large mixing bowl, combine the cooked wild rice, shredded chicken, vegetable cream sauce, and shredded cheddar cheese. Mix well.

Step 8

Transfer the mixture to the prepared casserole dish, spreading it out evenly.

Step 9

Sprinkle the panko breadcrumbs over the top of the casserole for a crunchy topping. Dust with paprika, if desired.

Step 10

Bake the casserole in the preheated oven for 30 minutes, or until the top is golden brown and the filling is bubbling.

Step 11

Let the casserole cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2028.0g)

Amount per serving	% Daily Value*
Calories	2765.7

Total Fat 125.3g	0%
Saturated Fat 70.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 668.5mg	0%
Sodium 5158.8mg	0%
Total Carbohydrate 205.6g	0%
Dietary Fiber 20.1g	0%
Total Sugars 32.9g
Protein 201.4g	0%

Vitamin D 165.5IU	0%
Calcium 1468.6mg	0%
Iron 9.7mg	0%
Potassium 2287.0mg	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: 40.9%

Protein: 29.2%

Carbs: 29.8%