Harvest Chicken and Wild Rice Casserole

why make this recipe

This casserole is warm, full of good flavors, and easy to make. It uses simple ingredients and feeds a family. If you like easy chicken dishes, you may also enjoy chicken and waffle sliders for a fun change.

introduction

Harvest Chicken and Wild Rice Casserole mixes shredded chicken, wild rice, and vegetables in a creamy base. It bakes until hot and golden. The dish gives a mix of textures from the rice and veggies and a mild herb flavor from thyme and rosemary.

how to make Harvest Chicken and Wild Rice Casserole

1. Preheat the oven to 350°F (175°C).
2. Cook the wild rice in chicken broth until the rice is tender, about 40–45 minutes.
3. In a large bowl, mix the shredded chicken, cooked wild rice, carrots, celery, onion, garlic, thyme, rosemary, milk, salt, and pepper. Stir until all parts are even.
4. Put the mixture into a greased casserole dish. Sprinkle grated cheese on top if you use it.
5. Bake for 25–30 minutes until the casserole is heated through and the cheese melts.
6. Let it sit a few minutes, then serve warm.

Ingredients :

• 1 lb chicken breasts, cooked and shredded
• 1 cup wild rice, uncooked
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup milk
• Salt and pepper to taste
• 1 cup grated cheese (optional)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large pot, combine the chicken broth and wild rice. Bring to a boil, then reduce heat and simmer for 40-45 minutes until rice is tender.
3. In a large mixing bowl, combine shredded chicken, cooked wild rice, carrots, celery, onion, garlic, thyme, rosemary, milk, salt, and pepper. Stir until well mixed.
4. Transfer the mixture to a greased casserole dish and top with grated cheese if using.
5. Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is melted.
6. Serve warm and enjoy!

how to serve Harvest Chicken and Wild Rice Casserole

Serve it hot from the oven. A simple green salad or steamed green beans go well with it. For a heartier meal, add roasted vegetables or warm rolls.

how to store Harvest Chicken and Wild Rice Casserole

Cool the casserole to room temperature. Cover and store in the fridge for up to 3–4 days. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until hot, or use a microwave for single servings.

tips to make Harvest Chicken and Wild Rice Casserole

• Use cooked chicken you have on hand to save time.
• Rinse the wild rice before cooking to remove dust.
• Check the rice while it cooks and add a little more broth if it dries out.
• Use low-sodium broth and adjust salt at the end.
• Let the casserole rest 5 minutes after baking so it sets and is easier to serve.

variation (if any)

• Add mushrooms or peas for more veggies.
• Use half-and-half instead of milk for a richer casserole.
• Swap rosemary for sage for a different herb note.
• Top with breadcrumbs mixed with butter for a crunchy crust.

FAQs

Q: Can I use brown rice instead of wild rice?
A: Yes. Brown rice will work, but cook it first and expect a softer texture.

Q: Can I make this ahead of time?
A: Yes. Mix ingredients and keep covered in the fridge. Bake when ready, adding a few extra minutes if very cold.

Q: Is it okay to use rotisserie chicken?
A: Yes. Rotisserie chicken is a quick and tasty option.

Q: Can I make this dairy-free?
A: Yes. Use a dairy-free milk and skip the cheese or use dairy-free cheese.

Q: How do I know when the casserole is done?
A: It is done when it is hot in the center and the cheese (if used) melts and browns slightly.

Harvest Chicken and Wild Rice Casserole

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Poultry

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Description

A warm and flavorful casserole combining shredded chicken, wild rice, and vegetables in a creamy base, baked until golden.

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Ingredients

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• 1 lb cooked and shredded chicken breasts
• 1 cup uncooked wild rice
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup milk
• Salt and pepper to taste
• 1 cup grated cheese (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large pot, combine the chicken broth and wild rice. Bring to a boil, then reduce heat and simmer for 40-45 minutes until rice is tender.
3. In a large mixing bowl, combine shredded chicken, cooked wild rice, carrots, celery, onion, garlic, thyme, rosemary, milk, salt, and pepper. Stir until well mixed.
4. Transfer the mixture to a greased casserole dish and top with grated cheese if using.
5. Bake in the preheated oven for 25-30 minutes, or until heated through and cheese is melted.
6. Let it sit a few minutes, then serve warm.

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Notes

For added flavor, you can use low-sodium broth. Allow the casserole to rest for 5 minutes before serving for easier portioning.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg