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Creamy Chicken and Wild Rice Casserole

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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Calories: 264
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup wild rice blend (preferably one that includes some brown rice for faster cooking)
  • 2 cups chicken broth
  • 1 cup heavy cream or full-fat coconut milk for dairy-free
  • 1 medium onion, roughly chopped
  • 2 carrots, peeled and sliced into half-moons
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp butter, plus more for greasing the dish

Method
 

  1. Rinse the wild rice blend under cold water until it runs clear — this helps remove excess starch and prevents clumping.
  2. In a large Dutch oven or slow cooker insert, melt the butter over medium heat. Sauté the onion, carrots, and celery for about 5 minutes until softened.
  3. Add the chicken, garlic, thyme, and smoked paprika. Stir to coat everything evenly, then pour in the chicken broth.
  4. Add the rinsed wild rice blend and stir gently to combine. The rice should be mostly covered by the liquid — add a splash more broth if needed.
  5. Cover and cook on low for 6–7 hours, or until the chicken is fork-tender and the rice has absorbed most of the liquid. If using a slow cooker, transfer to the slow cooker insert and set to low for 7–8 hours.
  6. In a small bowl, whisk together the heavy cream and a pinch of salt. Stir this into the casserole during the last 30 minutes of cooking to keep it rich but not curdled.
  7. Adjust seasoning with salt and pepper to taste. Let it rest off the heat for 5 minutes before serving — the rice will continue to thicken slightly.

Notes

Don't skip the rinse on the rice. Unrinsed wild rice can turn mushy and leave a slightly bitter aftertaste - a quick rinse makes all the difference in texture. Use leftover grilled chicken for a faster version - add cooked chicken at the end of cooking just to heat through, saving about an hour. Serving suggestion: pairs wonderfully with a simple arugula salad dressed in lemon vinaigrette, or a scoop of creamy mashed potatoes on the side.