Name: Comforting Chicken & Wild Rice Casserole 🥣🍗
Ingredients: 2 cups cooked chicken, shredded (rotisserie or poached breast); 2 cups cooked wild rice blend (wild rice + brown or white rice); 1 medium onion, diced; 2 garlic cloves, minced; 1 cup sliced mushrooms (optional); 1 cup frozen peas and carrots or chopped fresh vegetables; 2 tablespoons unsalted butter or oil; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth (low sodium); 1 cup milk (or half-and-half for richness); 1/2 cup sour cream or Greek yogurt; 1 teaspoon dried thyme or poultry seasoning; Salt and pepper to taste; 1 cup shredded cheddar or Swiss cheese; 1/2 cup breadcrumbs or crispy fried onions; 2 tablespoons butter, melted (for sprinkling over topping)

Ingredients

Scale

Casserole Base

2 cups cooked chicken, shredded (rotisserie or poached breast)
2 cups cooked wild rice blend (wild rice + brown or white rice)
1 medium onion, diced
2 garlic cloves, minced
1 cup sliced mushrooms (optional)
1 cup frozen peas and carrots or chopped fresh vegetables
2 tablespoons unsalted butter or oil

Creamy Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup milk (or half-and-half for richness)
1/2 cup sour cream or Greek yogurt
1 teaspoon dried thyme or poultry seasoning
Salt and pepper to taste

Topping

1 cup shredded cheddar or Swiss cheese
1/2 cup breadcrumbs or crispy fried onions
2 tablespoons butter, melted (for sprinkling over topping)

Instructions

1. Cook the Wild Rice

Rinse 1 cup wild rice blend, then simmer in 2 cups water or broth for ~45 minutes until tender.
Drain any excess liquid and fluff with fork.

2. Cook the Chicken

Use rotisserie or quickly poach chicken breasts in simmering broth until cooked through (165°F).
Let rest, then shred or cube.

3. Sauté the Veggies

In a skillet over medium heat, melt 2 Tbsp butter or heat oil.
Sauté onion until translucent (~3–4 minutes), add garlic and mushrooms; cook until tender.

4. Make the Roux & Creamy Sauce

In saucepan, melt 3 Tbsp butter. Whisk in flour to create a roux; cook 1–2 minutes.
Gradually whisk in chicken broth and milk; stir until smooth and thickened (~3–4 minutes).
Remove from heat, stir in sour cream, thyme, salt, and pepper.

5. Combine Everything

In a large bowl, combine cooked rice, shredded chicken, sautéed vegetables, peas/carrots, and creamy sauce.
Stir gently so everything is evenly coated.

6. Assemble in Baking Dish

Preheat oven to 350°F.
Grease a 9×13-inch casserole dish. Transfer the mixture, smoothing the top.

7. Add the Topping

Sprinkle cheddar evenly over the casserole.
Mix breadcrumbs or crispy onions with melted butter; sprinkle over cheese.

8. Bake

Bake 25–30 minutes until bubbly and golden.
If using broil to crisp topping, watch closely—1–2 minutes should do it.

9. Let It Rest

Let the casserole rest 5–10 minutes before serving—this helps it set and enhances flavor.