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Cozy Fall Harvest Chicken and Wild Rice Casserole

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A hearty, creamy casserole featuring tender chicken, nutty wild rice, earthy mushrooms, and a rich herb sauce. Perfect for cozy fall evenings and made with simple, wholesome ingredients.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 1 cup uncooked wild rice blend
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • Salt and black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth (low-sodium preferred)
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • ¼ cup chopped fresh parsley (for garnish)

Instructions

  1. Rinse 1 cup of wild rice blend under cold water. In a medium saucepan, combine the rice with 2 ½ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, until tender. Drain any excess water and set aside.
  2. Season the chicken breasts with salt, pepper, and a pinch of dried thyme. In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown. Transfer to a plate and let rest.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds. Add the mushrooms, carrots, and celery. Cook for 5-6 minutes, until mushrooms release liquid and start to brown.
  4. Reduce heat to medium. Add 3 tablespoons of butter to the skillet. Once melted, sprinkle in 3 tablespoons of flour and whisk constantly for 1-2 minutes. Slowly pour in the chicken broth while whisking, then add the heavy cream. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the Parmesan cheese, dried rosemary, dried sage, and remaining thyme.
  5. Shred or dice the seared chicken into bite-sized pieces. Add the cooked wild rice and shredded chicken to the skillet with the sauce. Stir until well combined. Taste and adjust seasoning with salt and pepper.
  6. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the casserole.
  7. Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes, until topping is golden brown and filling is bubbly. Let rest for 5 minutes before serving.
  8. Sprinkle with fresh parsley and serve warm.

Notes

Toast the wild rice in a dry pan for 2 minutes before cooking for a nuttier flavor. For a gluten-free version, use gluten-free flour and breadcrumbs. For dairy-free, use vegan butter, full-fat coconut milk, and nutritional yeast. The casserole can be assembled a day ahead (without topping) and refrigerated; add topping and bake, adding 10-15 minutes. Leftovers keep for up to 4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: chicken casserole, wild rice casserole, fall casserole, comfort food, chicken and rice casserole, creamy casserole, fall harvest

Find it online: https://cooksyla.com/cozy-fall-harvest-chicken-and-wild-rice-casserole-recipe/