Do you find yourself in a chicken rut? You know, you serve chicken for dinner more days of the week than you don’t, and it is typically served in the same way. It’s not your fault. Chicken is easy and versatile, but sometimes when you find a meal that works, you just keep making it. Chicken is my go-to dinner item, but my family gets a little bored of it being prepared in the same way, so I am always looking for new ways to incorporate it into yummy meals. This Chicken and Rice Casserole is a complete meal in one dish! You have chicken, wild rice and veggies cooked into a tasty casserole. Add a side salad and you are good to go!
Best Chicken and Rice Recipe
To make this chicken and wild rice casserole, you will start by preheating your oven to 350 degrees.
While the oven is heating up, chop up the onion, carrots and celery into bite sized pieces.
Add the veggies to a large casserole dish that you have sprayed with cooking spray. I used the large casserole dish in this set.
Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes, until the rice has absorbed the liquid.
Check on the rice, and when it is almost done, add butter into a small sauce pan. Heat on medium while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
Remove the rice and veggies from the oven when done. Add the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.
Return the casserole dish to the oven. Increase the oven temperature to 450 degrees and bake for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F. Top with salt, pepper, and parsley before serving.
Chicken and Rice Casserole
Ingredients
- 1 medium white onion chopped
- 5 carrots chopped
- 5 stalks of celery chopped
- 1 C wild rice
- 2 1/2 C chicken broth
- 1 lb. boneless/ skinless raw chicken breasts cut into small pieces
- 4 TBSP unsalted butter melted
- 1 tsp salt
- 1/2 tsp poultry seasoning
- 4 TBSP flour
- 2 C whole milk
- Non-stick cooking spray
Instructions
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Preheat the oven to 350 degrees.
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Chop up the onion, carrots and celery into bite sized pieces.
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Add the veggies to a large casserole dish that you have sprayed with cooking spray.
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Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil.
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Bake at 350 degrees for 1 hour and 15 minutes.
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Check on the rice and when it is almost done, add butter into a small sauce pan. Cook on medium heat while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
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Remove the rice and veggies from the oven when done. Add the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.
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Return the casserole dish to the oven. Increase the oven temperature to 450 degrees baking for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F.
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Top with salt, pepper, and parsley.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
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Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).
That’s it! Dinner is on the table and you can enjoy a home cooked meal with the family – without the stress!
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Kelly Anthony says
What a great way to fancy up a classic chicken dish. I also love that I can put all the ingredients in one dish and let the oven do the work.