Creamy Chicken and Wild Rice Casserole
Equipment
- Medium saucepan
- Large skillet
- 9x13 baking dish
Ingredients
- 1 cup uncooked wild rice
- 2 cups chicken broth
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
- In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the rice is tender and most of the liquid is absorbed.
- While the rice cooks, heat a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add the onion, carrots, and celery to the skillet with the chicken. Cook for another 5 minutes until the vegetables begin to soften.
- Stir in the heavy cream, dried thyme, salt, and black pepper. Simmer for 2 minutes to let the flavors blend.
- Remove the skillet from heat and fold in the cooked wild rice until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Notes
Cook the wild rice until just tender so it keeps a slight chew once baked. If the mixture looks too thick before going into the oven, add a splash of broth to loosen it. Leftovers reheat well in the microwave with a little extra cream stirred in to restore creaminess. For a milder flavor, swap the cheddar for mozzarella.
Course: Main Course
Cuisine: American
Equipment: Medium saucepan, Large skillet, 9x13 baking dish
Cuisine: American
Equipment: Medium saucepan, Large skillet, 9x13 baking dish