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Pioneer Woman Chicken and Wild Rice Casserole

Pioneer Woman Chicken and Wild Rice Casserole - recipe card
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This comforting casserole combines tender chicken, nutty wild rice, and a creamy mushroom sauce, all topped with a golden, buttery cracker crust. It’s a hearty, family-friendly main dish that’s both satisfying and full of rich, savory flavor.

Ingredients

Scale
  • 1 cup uncooked wild rice blend (about 6 oz), rinsed
  • 1 tbsp unsalted butter, plus more for greasing the baking dish
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp kosher salt, plus more for seasoning
  • 1/4 tsp black pepper, plus more for seasoning
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk (2% or whole), at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1 cup shredded sharp cheddar cheese (4 oz), divided
  • 1/2 cup crushed buttery crackers (about 12 Ritz), for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 2.5-quart baking dish with butter or nonstick spray. Rinse the wild rice blend under cold water and drain well; set aside.
  2. In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most liquid is absorbed. Drain any excess water and set aside. (Wild rice stays chewy; do not overcook to mush.)
  3. While the rice cooks, pat the chicken cubes dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper. In a large Dutch oven or skillet, heat the butter and olive oil over medium-high heat until the butter foams and starts to sizzle. Add the chicken in a single layer (work in batches if needed) and cook without moving for 4-5 minutes, until golden brown on one side. Flip and cook for 3-4 more minutes until the chicken is just cooked through—internal temperature should read 165°F (74°C). Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. In the same skillet, add the onion and sauté for 3-4 minutes until it turns translucent and releases its aroma. Add the garlic and sliced mushrooms, and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown. Season with a pinch of salt and pepper.
  5. Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. The flour will coat the vegetables and form a roux-like paste.
  6. Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pan. Then add the milk, whisking continuously to create a smooth sauce. Bring the mixture to a gentle simmer and cook for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.
  7. Remove the skillet from heat. Stir in the sour cream and 3/4 cup of the shredded cheddar cheese, whisking until fully melted and smooth. Taste the sauce and adjust seasoning with salt and pepper if needed.
  8. Add the cooked chicken and the cooked wild rice to the skillet, folding everything together until all ingredients are evenly coated in the creamy sauce. The mixture will be thick and creamy.
  9. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top, followed by the crushed buttery crackers.
  10. Place the casserole, uncovered, on the middle rack of the preheated oven. Bake for 20-25 minutes, or until the filling is bubbling around the edges and the topping is golden brown and crisp. If you want an extra-crispy topping, broil on high for the last 1-2 minutes, watching closely to prevent burning.
  11. Remove from the oven and let rest for 5-10 minutes. This allows the sauce to set slightly and makes serving easier. Garnish with fresh chopped parsley if desired.
  12. Scoop onto plates and serve hot, with a side salad or steamed green beans for a complete meal.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing: Assemble casserole without the cracker topping, cover tightly in foil and plastic wrap, and freeze for up to 3 months. To bake from frozen, add 20-25 minutes to the baking time and add the cracker topping only during the last 10 minutes. Reheating: Reheat individual portions in the microwave at 70% power for 1-2 minutes, or reheat the whole casserole in a 350°F (175°C) oven for 15-20 minutes, tented with foil, until hot throughout. Note that wild rice will continue to soften upon reheating.

Nutrition

Keywords: chicken wild rice casserole, pioneer woman casserole, creamy chicken casserole, wild rice bake, comfort food, chicken casserole, weeknight dinner, baked casserole, mushroom chicken, easy casserole recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-and-wild-rice-casserole/