I like casseroles that have all the benefits of casseroles, without ending up in the “midwest slop,” as I like to call it, category. I’m from the midwest! The concept for this baked casserole is kind of like a cousin of mac and cheese. Except you substitute the mac for wild rice, and the milk for vegetable broth. Add some vegetables and keep all the cheese. It’s really good and feels like comfort food.
No mayo, no cream soup.
I’ve heard people say it’s the best thing they’ve made from pinterest. The husband gets thirds.
Chicken & Wild Rice Casserole
Serves five to six
1 cup rice
8 ounces wild rice
3 boneless, skinless chicken breasts (or a rotisserie chicken!)
1/4 cup olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 onion, diced
2 stalks celery, diced
4 carrots, chopped
4 cloves garlic, minced
4 tablespoons butter
1/4 cup wheat flour
2 and 1/2 cups shredded cheddar cheese, divided
1 cup vegetable broth
1/2 teaspoon garlic powder
Prepare rice according to package instructions. I used to use a rice cooker, but lately I’ve been using my instant pot. And there’s always the classic stovetop method.
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with 2 tablespoons olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Shred or slice chicken. Lower oven temperature to 350 degrees.
Saute onion, celery, carrots, and garlic in a skillet with 2 tablespoons olive oil over medium heat for 7-8 minutes, until tender. Set vegetables aside.
Melt butter in skillet over medium heat, stirring in wheat flour. Add 2 cups of shredded cheddar, vegetable broth, garlic powder, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir sauce until cheese is melted, about 2-3 minutes.
In a 9×13 baking dish, mix together rice, shredded chicken, vegetables, and cheese sauce. Top with 1/2 cup cheddar cheese. Bake for 25 minutes.
- 1 cup rice
- 8 ounces wild rice
- 3 boneless, skinless chicken breasts (or a rotisserie chicken!)
- ¼ cup olive oil, divided
- ½ teaspoon salt, divided
- ¾ teaspoon pepper, divided
- 1 onion, diced
- 2 stalks celery, diced
- 4 carrots, chopped
- 4 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup wheat flour
- 2 and ½ cups shredded cheddar cheese, divided
- 1 cup vegetable broth
- ½ teaspoon garlic powder
- Prepare rice according to package instructions. I used to use a rice cooker, but lately I've been using my instant pot. And there's always the classic stovetop method.
- Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with 2 tablespoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 45 minutes. Shred or slice chicken. Lower oven temperature to 350 degrees.
- Saute onion, celery, carrots, and garlic in a skillet with 2 tablespoons olive oil over medium heat for 7-8 minutes, until tender. Set vegetables aside.
- Melt butter in skillet over medium heat, stirring in wheat flour. Add 2 cups of shredded cheddar, vegetable broth, garlic powder, ¼ teaspoon salt, and ½ teaspoon pepper. Stir sauce until cheese is melted, about 2-3 minutes.
- In a 9x13 baking dish, mix together rice, shredded chicken, vegetables, and cheese sauce. Top with ½ cup cheddar cheese. Bake for 25 minutes.
Adapted from Picky Palate.
