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Creamy Chicken and Wild Rice Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked wild-rice blend not dry rice; follow package to prepare ahead
  • 3 cups cooked chicken chopped
  • 8 oz cremini mushrooms sliced
  • 1 small onion diced
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F; oil a 9x13-inch baking dish. Start with cooked rice and chicken; preparing from raw adds time.
  2. Melt butter in a large skillet over medium-high heat. Cook mushrooms and onion 8–10 minutes, until moisture evaporates. Stir in flour and thyme 1 minute.
  3. Gradually whisk in broth and milk. Simmer 3–5 minutes, stirring, until sauce lightly coats a spoon. Remove from heat; add lemon zest, juice, salt, pepper and Parmesan.
  4. Fold in cooked rice and chicken; spread in dish. Cover; bake 20 minutes. Uncover; bake 10–15 minutes more, until center reaches 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
Stir 1–2 tablespoons milk or broth into a thawed portion before reheating if the rice has absorbed much of the sauce.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.