Chicken and Wild Rice Casserole

What kind of rice is best in this chicken rice casserole?

What transforms this recipe from ordinary to extraordinary is the al dente, nutty, toasted, earthy chewiness of the wild rice blend. It’s the ideal companion to the robust mushrooms and is nearly impossible to overcook and turn mushy, the downfall of many other chicken rice casseroles.

The excellent texture of wild rice blend is in large part due to the fact that wild rice actually isn’t rice at all! Even though it may look like long-grain rice with a brownish-blackish color, it is actually a highly nutritious seed of long-grain aquatic marsh grass.

To cook the wild rice blend, simply simmer it in a few inches of water until tender.  I highly recommend checking the rice at 25 minutes, even if the instructions say to cook closer to 40 minutes.  

IS WILD RICE NUTRITIOUS?
Yes, wild rice is highly nutritious. It contains more protein and less calories than other types of rice, is a good source of fiber and boasts a variety of vitamins and minerals such as manganese, phosphorus, magnesium, and zinc. Wild rice is rich in antioxidants, which can help protect against chronic diseases such as heart disease and cancer. It is also low in fat and gluten-free, making it a healthy option for people with dietary restrictions. Additionally, wild rice has a lower glycemic index than white rice, which means it can help regulate blood sugar levels.

WHERE CAN I BUY WILD RICE?
Purchase a wild rice BLEND for this recipe and not 100% wild rice. Wild rice blends are a blend of rice varieties, which give you complementary firm, fluffy cooked textures and robust, nutty, earthy vibrant flavors. You can find wild rice blends pre-packaged in a bag or box at your grocery store or in the bulk bins at stores like Sprouts. I use Lundberg Wild Rice Blend, which is made of long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, and whole grain black japonica rice. 

If your wild rice package comes with a seasoning packet, discard that for this recipe. Also, take care you don’t purchase instant wild rice.

CAN I USE A DIFFERENT RICE?

Wild rice is the best rice in terms of both flavor and texture in this chicken rice casserole recipe, however, you can use whatever rice you have on hand but expect varying results.

Brown rice:  This is the best substitute for wild rice because it’s also nutty and boasts a chewy texture.

White rice:  White rice doesn’t offer anything to the casserole in my opinion. It doesn’t have the same palate pleasing texture or nutty flavor, and isn’t bold enough to stand up to the rest of the ingredients. It’s easy to overcook, so make sure you cook just until al dente.

Toppings to Try on This Casserole 

1. Panko: This is what I’m using in this recipe. See the recipe card below for detailed instructions on how to prepare the panko topping. 
2. Stuffing: Mix a 6 ounce box stuffing mix, or 3 to 4 cups homemade stuffing, with 1 ¼ cups hot water in a bowl; rest for 5 minutes. Evenly top the casserole with the stuffing mixture before baking.
3. Cornflakes: Combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top casserole with crushed cornflakes before baking. Take care to gently crush the cornflakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
4. Ritz crackers: Melt 3 tablespoons butter in a medium saucepan. Add 1 sleeve crushed Ritz and stir to combine. Sprinkle mixture over the casserole and bake as instructed.  You may need to reduce the salt in the recipe if using.
5. Potato chips: Crumble desired amount of potato chips, and top the casserole before baking. You may need to reduce the salt in the recipe if using.

MEal Prep

This Chicken and Wild Rice Casserole is a wonderful make-ahead meal. Simply assemble the casserole according to recipe instructions but don’t add the panko topping. Cover the casserole with foil and refrigerate for up to 2 days. Store the panko in a separate airtight container at room temperature.

When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 40-50 minutes at 350 degrees F or until heated through and bubbly around the edges.

ingredient Prep

If you’d like to prep elements of this Chicken Wild Rice Casserole before assembling, you can do any (or all) the following: 

–Season chicken: chop and season the chicken; store tightly covered in the fridge for up to 24 hours before cooking. 
-Slice the mushrooms:  Slice the mushrooms (don’t wash!) and store in the refrigerator for up to 2 days.
-Prep mirepoix: Chop the celery, carrots and onions and store together in the refrigerator for up to 4 days. 
-Prep garlic: Mince the garlic and store in a separate airtight container in the refrigerator.
-Measure spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
-Grate the cheeses: Grate the cheeses and store separately in airtight container in the fridge for up to 5 days. 

HOW long is this recipe good for?

Store Chicken Wild Rice Casserole tightly covered or in an airtight container in the refrigerator for up to 5 days.

How do I reheat Chicken rice casserole?

Oven: Bake, covered, at 350 degrees F for 40 minutes or until hot and bubbly.

Microwave: Transfer individual serving to a microwave-safe plate and heat for 90 seconds, then at 30-second intervals as needed until heated through.

Can This Chicken Casserole Be Frozen? 

Yes! Chicken Wild Rice Casserole freezes very well:

1.     Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
2.     Let the casserole cool completely (not from baking but from the warm sauce).
3.     Double wrap the casserole securely with plastic wrap, then with aluminum foil. Label and freeze for up to 3 months.
4.     When ready to eat, thaw the casserole in the refrigerator for 24-48 hours until completely thawed, then let it sit at room temperature while your oven preheats. If you’ve frozen the casserole in a glass dish, let it sit at room temperature for 30 minutes because glass can shatter with abrupt temperature changes.
5.     Add the panko topping and bake, covered, at 350 degrees for 40 minutes, or until hot and bubbly.