Wild Rice Chicken Casserole

Name: Wild Rice Chicken Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 cup wild rice; 1 medium-sized yellow onion; 4 large carrots; 5 stalks celery; 3 cups low-sodium chicken broth; 1 cup full-fat canned coconut milk; 4 Tbsp butter; 1/4 cup gluten-free all-purpose flour; 2 tsp garlic powder; 3/4 tsp sea salt; 1 lb chicken breasts; 2/3 cup hazelnuts; 1/3 cup fresh parsley

User Reviews

4.5

402 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
379 kcal
Course
Main Course
Cuisine
American

Wild Rice Chicken Casserole

Tyler Espinosa

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An incredibly cozy, comforting chicken casserole recipe that will please the whole family!

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Ingredients

Servings

1 cup wild rice
1 medium-sized yellow onion chopped
4 large carrots peeled and chopped
5 stalks celery chopped
3 cups low-sodium chicken broth
1 cup full-fat canned coconut milk
4 Tbsp butter or ghee
1/4 cup gluten-free all-purpose flour
2 tsp garlic powder
3/4 tsp sea salt to taste
1 lb chicken breasts chopped
2/3 cup hazelnuts chopped, optional
1/3 cup fresh parsley chopped

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Instructions

Preheat the oven to 350 degrees F. Add the wild rice, onion, chopped carrots, celery and broth to a large casserole dish. Cover with foil and bake on the center rack of the preheated oven 1 hour and 15 minutes.
A few minutes before the rice has finished cooking, add the coconut milk, butter, flour, sea salt and garlic powder to a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Whisk consistently until mixture has thickened, about 4 to 5 minutes.
Once the veggies and rice have finished baking, remove the foil. Stir in the sauce and raw chopped chicken. Increase oven heat to 425 degrees F. Place casserole back in the oven and bake another 20 to 25 minutes, until casserole is bubbly and chicken is cooked through.
Top with chopped hazelnuts (optional) and chopped parsley.
Serve heaping portions and enjoy!