Description

A comforting, one-dish weeknight dinner that transforms leftover chicken and wild rice into a creamy, savory casserole with browned mushrooms and a rich cheese sauce.

Ingredients

Scale

1 cup wild rice blend (180g)
2 cups low-sodium chicken broth
1 cup heavy cream
3 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ cup grated Parmesan cheese
2 cups cooked chicken, diced
2 stalks green onions, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Pinch of nutmeg

Instructions

Preheat oven to 375°F (190°C).
Cook the wild rice blend according to package directions using broth for extra flavor. Drain excess liquid and set aside; ensure rice is slightly firm (al dente).
Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
Add minced garlic and thyme to the skillet; cook for 1 minute until fragrant, stirring constantly to prevent burning.
Add sliced mushrooms to the skillet. Cook undisturbed for a few minutes to sear, then continue cooking until water evaporates and mushrooms are golden brown (8-10 minutes). Season with salt and pepper.
Reduce heat to low. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes to thicken slightly.
Stir in grated Parmesan cheese until melted and smooth. Add a pinch of nutmeg and adjust seasoning to taste.
In a 9×13 inch casserole dish, combine the cooked rice, diced chicken, and the mushroom-onion mixture.
Pour the cream sauce over the mixture and stir gently to coat everything evenly.
Bake for 20-25 minutes until the top is bubbly and slightly golden. Optionally broil for the last 2 minutes for a crispy top.
Let the casserole rest for 5 minutes before serving. Garnish with sliced green onions and fresh parsley.

Notes

Do not skip browning the mushrooms to avoid a watery casserole. Use low-sodium broth to control saltiness as Parmesan and broth are both salty. Cook rice al dente as it will continue to cook in the oven. This dish does not freeze well due to the dairy; store leftovers in the fridge for up to 4 days. Reheat with a splash of milk or broth to maintain creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4
Sodium: 600
Fat: 22
Saturated Fat: 12
Carbohydrates: 35
Fiber: 3
Protein: 25

Keywords: wild rice casserole, chicken casserole, mushroom recipe, creamy chicken, weeknight dinner, comfort food, one-pot meal, leftover chicken recipes