Wild Rice Chicken Casserole
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
379 kcal
-
Course
Main Course
-
Cuisine
American
Wild Rice Chicken Casserole
Description
This casserole begins by combining wild rice, chopped yellow onion, peeled carrots, celery, and low-sodium chicken broth in a covered dish for over an hour of baking, allowing the rice and vegetables to soften. Meanwhile, a sauce is prepared on the stovetop by boiling coconut milk with butter, flour, sea salt, and garlic powder until thickened. After the rice mixture finishes baking, the creamy sauce and raw chopped chicken breast are stirred in. The oven temperature is raised to 425 degrees F, and the casserole returns to bake again until the chicken is cooked through and the mixture is bubbly.
The coconut milk adds richness and subtle sweetness, while the butter and flour create a smooth, thick sauce. The inclusion of fresh herbs like parsley and chopped hazelnuts on top contributes texture and a bit of crunch. The wild rice provides a chewy, nutty base contrasting with the tender chicken and vegetables.
This casserole is suitable as a satisfying main course, combining wholesome ingredients and offering a balance of flavors and textures. It can be served as a comforting dinners especially when a warm, filling dish is desired.
Ingredients
- 1 cup wild rice
- 1 medium-sized yellow onion chopped
- 4 large carrot peeled and chopped
- 5 talks celery chopped
- 3 cups chicken broth low-sodium
- 1 cup coconut milk full-fat, canned
- 4 Tbsp butter or ghee
- 1/4 cup all-purpose flour gluten-free
- 2 tsp garlic powder
- 3/4 tsp salt to taste, sea salt
- 1 lb chicken breast chopped
- 2/3 cup hazelnut chopped, optional
- 1/3 cup parsley chopped, fresh
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 379kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
