Pioneer Woman Chicken and Wild Rice Casserole Recipe

This Pioneer Woman Chicken and Wild Rice Casserole is a creamy, hearty, and cheesy recipe, which is made with juicy chicken, nutty wild rice, and earthy mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.

Pioneer Woman Chicken and Wild Rice Casserole Ingredients

CHICKEN, RICE AND VEGGIES

• 1 1/2 cups wild rice blend, COOKED according to package directions
• 1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces
• 1/4 tsp EACH salt, pepper, paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 6 cloves garlic, minced
• 8 ounces baby Bella/cremini mushrooms, sliced

CREAM SAUCE

• 2 cups low sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/3 cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• 1 tsp EACH dried parsley, dried basil
• 1/2 tsp EACH dried thyme, salt, pepper
• 2 cups freshly grated sharp cheddar cheese, divided
• 1/2 cup freshly grated Parmesan cheese

PANKO TOPPING (OPTIONAL)

• 3/4 cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil

How To Make Pioneer Woman Chicken and Wild Rice Casserole

1. Prep and cook chicken: Preheat oven to 350°F. Pat the chopped chicken dry and toss it with salt, pepper, and paprika. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat and cook the chicken until it’s opaque. Use a slotted spoon to transfer the chicken to a large bowl.
2. Sauté vegetables: To the same pot, add the onions, carrots, and celery. Sauté until the onions are tender. Add the garlic and cook for 30 more seconds, then transfer the vegetables to the bowl with the chicken.
3. Caramelize mushrooms: Melt 2 tablespoons of butter in the pot. Add the mushrooms in a single layer and cook until deeply golden on both sides. Transfer them to the bowl with the chicken and vegetables.
4. Make the cream sauce: In a small bowl, whisk the chicken broth and cornstarch together. In the now-empty pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Whisk in the flour and cook for 2 minutes. Slowly whisk in the chicken broth mixture and the milk. Add the Dijon, Worcestershire, bouillon, and all spices. Bring the sauce to a simmer until it thickens.
5. Combine and assemble: Remove the sauce from the heat and whisk in 1 cup of the cheddar and all of the Parmesan until melted. Add the chicken/vegetable mixture and the cooked wild rice to the sauce and stir.
6. Top and bake: Transfer the mixture to a 9×13-inch baking dish. Top with the remaining 1 cup of cheddar cheese. For the optional topping, melt butter and oil in a skillet, add the panko, and toast until golden. Sprinkle the toasted panko over the cheese. Bake, covered, for 30-35 minutes until bubbly.

Recipe Tips

• How to get the best flavor? Don’t rush caramelizing the mushrooms. Allowing them to get deeply golden brown in a single layer develops a rich, umami flavor that is key to the casserole.
• Can I use a shortcut for the chicken? Yes, this recipe is perfect for using up leftover chicken. Simply use about 3 cups of shredded rotisserie chicken and stir it into the sauce along with the cooked rice.
• How to make a smooth cream sauce? The secret is to add the liquid (broth and milk) to the flour and butter mixture (the roux) very slowly at first, whisking constantly. This prevents lumps from forming and creates a silky sauce.
• Can I make this ahead of time? This is a perfect make-ahead meal. Assemble the entire casserole without the panko topping, cover it, and refrigerate for up to 2 days. You may need to add 10-15 minutes to the baking time.

What To Serve With Chicken and Wild Rice Casserole

This hearty casserole is a complete meal, but it pairs wonderfully with:

• A simple green salad with a bright vinaigrette
• Warm garlic bread or crusty dinner rolls
• Steamed green beans or asparagus

How To Store Chicken and Wild Rice Casserole

• Refrigerate: Store leftovers tightly covered in the refrigerator for up to 5 days.
• Freeze: Assemble the casserole without the panko topping and let it cool completely. Double wrap it securely with plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator for 24-48 hours before baking.

Chicken and Wild Rice Casserole Nutrition Facts

• Serving Size: 1 serving
• Calories: 550 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken and Rice Soup Recipe
• Pioneer Woman 4-Ingredient Chicken and Stuffing Casserole Recipe
• Pioneer Woman White Bean Chicken Chili Recipe