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Creamy Chicken Wild Rice Casserole with Crispy Topping

A close-up serving of creamy chicken wild rice casserole topped with a golden brown, crunchy breadcrumb crust.
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Make this creamy chicken wild rice casserole for a hearty, comforting family dinner. This easy recipe uses simple ingredients and features a satisfying, crisp topping.

Ingredients

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  • 1 cup uncooked wild rice blend
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups cooked, shredded chicken breast
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Cook the wild rice blend according to package directions using the chicken broth for liquid. Drain any excess liquid and set the rice aside.
  2. While the rice cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and celery. Cook until soft, about 5 minutes.
  3. Add the mushrooms to the skillet. Cook until they release their liquid and it evaporates, about 7 minutes.
  4. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the cream of chicken soup and milk until the mixture is smooth. Bring the sauce to a simmer and cook until slightly thickened, about 3 minutes.
  6. Remove the skillet from the heat. Stir in the cooked chicken, cooked wild rice, and shredded cheddar cheese until combined.
  7. Pour the mixture into a 1.5-quart baking dish.
  8. In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  10. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute store-bought rotisserie chicken for the cooked chicken to save time on a weeknight.
  • For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you want a cheesier flavor, add 1/4 cup of grated Parmesan cheese to the Panko topping mixture.

Nutrition

Find it online: https://kingscook.com/chicken-wild-rice-casserole/