Scratch Creamy Chicken and Wild Rice Casserole
Made from scratch creamy chicken and wild rice casserole
This creamy chicken and rice casserole is loaded with tasty broccoli and wild rice. A cheesy homemade cream sauce holds it all together – it’s a great one dish dinner bake, so easy to throw together. It’s a perfect solution for a quick, easy, great meal.
Begin this recipe by baking 3 large chicken breasts seasoned lightly with salt, pepper, and garlic powder in a 325 degree oven until they are cooked through. The time this will take depends heavily on how thick your chicken breast is, so check often and remove as soon as the pink is gone.
While the chicken is cooking, dice up half an onion and sauté it over medium heat with 3/4 of a stick of butter.
Add in 1 tablespoon of finely diced garlic and saute for 1 minute. After the onions are soft and translucent, sprinkle 1/2 a cup of all-purpose flour into the pan and whisk until the lumps are gone.
Cook this, stirring frequently, over low heat for 3-4 minutes. Next slowly stir in the white wine, chicken broth, and herbs. Cook until thickened and then remove from heat and set aside.
Dice your cooked chicken and layer it into your casserole dish.
Add in the broccoli, cooked white rice, cooked wild rice, and carrots.
Pour the cream sauce in.
Stir in half of the cheese, and sprinkle the rest on the top. Bake at 350 for 30-40 minutes, or until everything is melted and bubbly and delicious.
Scratch Creamy Chicken and Wild Rice Casserole
Made from scratch creamy chicken and wild rice casserole.
Ingredients
• 3 large chicken breasts, cooked, seasoned, and cubed
• ½ cup butter, salted
• ½ medium onion, diced
• 1 tablespoon garlic, finely minced
• ½ cup flour, all-purpose
• ½ cup dry white wine
• 3 cups chicken broth
• ½ teaspoon dry mustard
• ½ teaspoon parsley
• ½ teaspoon poultry seasoning
• 3 cups cooked wild rice
• 1-2 cups cooked basmati rice
• 2 cups cooked broccoli
• 1 cup baby carrots
• 2 cups sharp cheddar cheese, shredded
• 2 cups colby jack, shredded
Instructions
- Melt butter over medium heat and saute onion until translucent. Add garlic and saute 1 minute. Stir in flour until no lumps remain and cook over low heat for 2-3 minutes, stirring frequently.
- Slowly add in white wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook sauce until thickened and then set aside.
- Layer in a large 10×13 pan your cooked chicken, rice, broccoli, baby carrots, and sauce. Stir in half of the cheeses into the mixture, and then top the casserole with the rest of the cheese.
- Bake at 350 for 30-40 minutes, or until it is bubbly and heated through.
