Creamy Chicken Rice Bake (Print Version)
# Ingredients:
→ Chicken, Rice and Veggies
01 -
1½ cups wild rice mix, prepared based on box instructions
02 -
1½ pounds chicken parts, cut into small chunks
03 -
¼ teaspoon each salt, pepper, sweet paprika
04 -
2 tablespoons olive oil, split
05 -
2 tablespoons plain butter, split
06 -
1 yellow onion, chopped small
07 -
3 stalks celery, diced
08 -
3 carrots, diced
09 -
6 cloves garlic, finely chopped
10 -
8 ounces cremini mushrooms, thinly cut
→ Cream Sauce
11 -
2 cups chicken broth (low sodium)
12 -
1 tablespoon cornstarch
13 -
2 tablespoons plain butter
14 -
1 tablespoon olive oil
15 -
⅓ cup flour
16 -
2 cups milk
17 -
2 teaspoons chicken soup base
18 -
1½ teaspoons mustard (Dijon style)
19 -
1½ teaspoons Worcestershire sauce
20 -
1 teaspoon each dried parsley flakes, dried basil leaves
21 -
½ teaspoon each dried thyme leaves, salt, black pepper
22 -
2 cups sharp cheddar, freshly shredded, split
23 -
½ cup Parmesan cheese, freshly grated
→ Panko Topping
24 -
¾ cup panko crumbs
25 -
1 tablespoon butter
26 -
1 tablespoon olive oil
# Instructions:
01 -
Turn oven on to 350°F. Give your 9x13 dish a quick spray with cooking oil.
02 -
Wipe chicken dry and mix with salt, pepper and paprika.
03 -
Warm olive oil in Dutch oven on medium-high. Brown chicken just until white but still raw inside. Move to a bowl.
04 -
Toss onions, carrots, and celery into the pot. Cook until soft. Throw in garlic for half a minute. Add to chicken bowl.
05 -
Drop butter and oil in pot. Cook mushrooms till they turn golden. Add to chicken mixture.
06 -
Mix broth with cornstarch. In pot, melt butter with oil. Stir in flour and cook 2 minutes. Slowly pour in broth mix and milk while stirring. Add spices and let thicken. Turn off heat and mix in 1 cup cheddar and all Parmesan until smooth.
07 -
Mix chicken blend and cooked rice into the creamy sauce. Pour into baking dish. Sprinkle remaining cheddar on top.
08 -
Brown panko with butter and oil until it turns golden. Scatter over the casserole.
09 -
Cover with foil and bake for 30-35 minutes until it bubbles and gets hot throughout.
# Notes:
01 -
Ready-cooked rotisserie chicken works too (3 cups shredded)
02 -
You can prep this up to 2 days ahead
03 -
Keeps in freezer up to 3 months without issues
04 -
Stick with mixed wild rice, not pure wild rice alone