Hamdi Saidani Pioneer Woman Chicken Rice Casserole is made with wild rice, mushrooms, onions, carrots, celery, garlic, flour, chicken broth, half-and-half, soy sauce, parsley, thyme, salt, pepper, cooked chicken, Gruyere cheese, and Parmesan cheese. This hearty Chicken Wild Rice Casserole with Gruyere recipe creates a tasty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 10 people.
Pioneer Woman Chicken Rice Casserole Ingredients
Ingredients For the Casserole:
- 1 1/2 cups uncooked wild rice, preferably whole, uncracked wild rice
- 4 tablespoons unsalted butter
- 16 ounces button mushrooms, sliced 1/4-inch thick
- 1 large yellow onion, chopped
- 4 large carrots, peeled and sliced 1/4-inch thick
- 4 stalks celery, sliced 1/4-inch thick
- 3 large cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2/3 cup half-and-half
- 3 tablespoons soy sauce
- 2 tablespoons minced fresh parsley, plus more for garnish
- 1 teaspoon minced fresh thyme leaves, plus more for garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups cooked chicken, cubed
- 6 ounces shredded Gruyere cheese
- 1/3 cup grated Parmesan cheese
Ingredients For the Topping:
- 3 cups English muffin bread, cut into 1/2-inch pieces
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 1/4 cup grated Parmesan cheese
How To Make Pioneer Woman Chicken Rice Casserole
- Preheat oven to 375°F (190°C). Start by cooking the wild rice according to package instructions until the grains begin to split and curl into a “C” shape, exposing their chewy interior. Drain if necessary and set aside.
- While the rice is cooking, melt 4 tablespoons of butter in a large pot over medium to medium-high heat. Add the mushrooms, onion, carrots, and celery.
- Cook, stirring occasionally, until the onions are translucent and the carrots have softened about 10–15 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Sprinkle the flour over the sautéed vegetables, stirring well to incorporate. Cook for 2 minutes, then gradually stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until thickened.
- Stir in the half-and-half and continue to cook for another 2 to 3 minutes to thicken further. Add the soy sauce, parsley, thyme, salt, and pepper, mixing thoroughly.
- Fold in the cooked wild rice and cubed chicken. Then add the Gruyere and Parmesan cheeses, folding again to combine everything evenly. Taste and adjust the seasoning with additional salt and pepper if needed.
- Transfer the mixture to a large casserole dish, cover with a lid or foil, and bake in the preheated oven for 20–25 minutes, or until it starts to bubble around the edges.
- Remove the casserole from the oven and evenly spread the bread cubes over the top, leaving the outer edge of the casserole exposed.
- Drizzle the melted butter evenly over the bread cubes and sprinkle with the remaining 1/4 teaspoon of kosher salt and 1/4 cup of Parmesan cheese.
- Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the bread cubes are golden brown and the casserole is bubbling. Remove from the oven, garnish with additional fresh parsley and thyme, and serve hot.
Recipe Tips
- Choose Good Rice: Pick high-quality whole wild rice for the best taste and texture. Make sure to cook the rice until it’s tender and the grains start to open up, but it shouldn’t be too soft.
- Cook Vegetables Well: Cook your vegetables until they are soft and the onions look clear. This helps bring out their sweet flavors, making the casserole taste better.
- Add Flour and Liquids Slowly: When you add flour to the vegetables, do it slowly and stir a lot to avoid lumps. Also, add the chicken broth and half-and-half slowly while stirring, to make a smooth and creamy sauce for your casserole.
- Season Well: Wild rice has a strong flavor, so you need to use enough herbs, salt, and pepper to balance it. Taste your mix before you bake it, and add more seasoning if it needs it.
- Get the Topping Right: The crunchy bread on top is important. Make sure all the bread pieces are covered with melted butter and Parmesan cheese. Keep an eye on the oven so the top doesn’t burn and turns golden brown just right.
What To Serve With Chicken Rice Casserole
This Chicken Wild Rice Casserole pairs well with steamed green beans, a crisp garden salad, garlic bread, and buttered peas. It can also be served alongside roasted Brussels sprouts, sautéed spinach, honey-glazed carrots, and mashed potatoes.
How To Store Chicken Rice Casserole
- In the Fridge: Let the casserole cool down completely. Then cover it with plastic or put it in a container with a lid. It stays good in the fridge for 3 to 4 days.
- In the Freezer: To keep it longer, wrap it well in foil and put it in a freezer bag or container. It can be frozen for up to 2 months. Thaw it in the fridge overnight before you heat it up again.
How To Reheat Leftover Chicken Rice Casserole
- In The Oven: Heat your oven to 350°F (175°C). Put the casserole in a dish for the oven and cover it with foil. Warm it up for about 15-20 minutes.
- In The Microwave: Take some of the casserole and put it in a dish that can go in the microwave. Cover it loosely with plastic and heat it on high for about 2-3 minutes, stirring once in the middle.
- In The Air Fryer: Set your air fryer to 350°F (175°C). Put the casserole in a container that fits in the air fryer. Heat it for 5-10 minutes, checking it now and then.
Pioneer Woman Chicken Rice Casserole Nutrition Facts
Serving Size: 1 Of 10 Servings
- Calories: 474
- Total Fat: 25 G
- Saturated Fat: 14 G
- Trans Fat: 0 G
- Cholesterol: 92 Mg
- Sodium: 694 Mg
- Carbohydrates: 31 G
- Dietary Fiber: 4 G
- Sugar: 5 G
- Protein: 28 G
FAQs
Can I Use A Different Type Of Rice Instead Of Wild Rice?
Yes, you can use brown or white rice, but it will change the taste and feel of the casserole. Wild rice works best for its unique flavor and texture.
What Can I Substitute For Gruyere Cheese?
You can use Swiss, Emmental, or sharp cheddar instead. These cheeses melt well and taste great in the casserole.
Can I Make This Casserole Ahead Of Time?
Yes, you can assemble the casserole a day in advance and store it covered in the refrigerator. When you’re ready to bake, let it come to room temperature for about 30 minutes before baking as directed.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tex Mex Chicken Casserole
- Pioneer Woman Buffalo Chicken Casserole
- Pioneer Woman Chicken Parmesan Casserole
- Pioneer Woman Jalapeno Popper Chicken Casserole
- Pioneer Woman French Onion Chicken Casserole
Pioneer Woman Chicken Rice Casserole
Description
Pioneer Woman Chicken Rice Casserole is made with wild rice, mushrooms, onions, carrots, celery, garlic, flour, chicken broth, half-and-half, soy sauce, parsley, thyme, salt, pepper, cooked chicken, Gruyere cheese, and Parmesan cheese. This hearty Chicken Wild Rice Casserole with Gruyere recipe creates a tasty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 10 people.
Ingredients
Ingredients For the Casserole:
Ingredients For the Topping:
Instructions
- Preheat oven to 375°F (190°C). Start by cooking the wild rice according to package instructions until the grains begin to split and curl into a “C” shape, exposing their chewy interior. Drain if necessary and set aside.
- While the rice is cooking, melt 4 tablespoons of butter in a large pot over medium to medium-high heat. Add the mushrooms, onion, carrots, and celery.
- Cook, stirring occasionally, until the onions are translucent and the carrots have softened about 10–15 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Sprinkle the flour over the sautéed vegetables, stirring well to incorporate. Cook for 2 minutes, then gradually stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until thickened.
- Stir in the half-and-half and continue to cook for another 2 to 3 minutes to thicken further. Add the soy sauce, parsley, thyme, salt, and pepper, mixing thoroughly.
- Fold in the cooked wild rice and cubed chicken. Then add the Gruyere and Parmesan cheeses, folding again to combine everything evenly. Taste and adjust the seasoning with additional salt and pepper if needed.
- Transfer the mixture to a large casserole dish, cover with a lid or foil, and bake in the preheated oven for 20–25 minutes, or until it starts to bubble around the edges.
- Remove the casserole from the oven and evenly spread the bread cubes over the top, leaving the outer edge of the casserole exposed.
- Drizzle the melted butter evenly over the bread cubes and sprinkle with the remaining 1/4 teaspoon of kosher salt and 1/4 cup of Parmesan cheese.
- Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the bread cubes are golden brown and the casserole is bubbling. Remove from the oven, garnish with additional fresh parsley and thyme, and serve hot.
Notes
- Choose Good Rice: Pick high-quality whole wild rice for the best taste and texture. Make sure to cook the rice until it’s tender and the grains start to open up, but it shouldn’t be too soft.
- Cook Vegetables Well: Cook your vegetables until they are soft and the onions look clear. This helps bring out their sweet flavors, making the casserole taste better.
- Add Flour and Liquids Slowly: When you add flour to the vegetables, do it slowly and stir a lot to avoid lumps. Also, add the chicken broth and half-and-half slowly while stirring, to make a smooth and creamy sauce for your casserole.
- Season Well: Wild rice has a strong flavor, so you need to use enough herbs, salt, and pepper to balance it. Taste your mix before you bake it, and add more seasoning if it needs it.
- Get the Topping Right: The crunchy bread on top is important. Make sure all the bread pieces are covered with melted butter and Parmesan cheese. Keep an eye on the oven so the top doesn’t burn and turns golden brown just right.
Pioneer Woman Chicken Rice Casserole, Ree Drummond Chicken Rice Casserole
