Chicken and Wild Rice Casserole

1. 1
   prep

   Preheat the oven and prep the baking dish.

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter or oil.

2. 2
   boil · ~45 min

   Cook the wild rice and chicken.

   1.Bring a medium saucepan of water to a boil. Add the rinsed wild rice and cook until tender but still slightly chewy, about 40-45 minutes. Drain and set aside.

   2.While the rice cooks, place the cubed chicken in another pot, cover with water, and bring to a gentle simmer. Poach until cooked through, about 8-10 minutes.

   3.Drain the chicken and set aside.

   TIPWild rice takes longer than white rice. Slightly undercook it so it doesn't turn mushy during baking.
3. 3
   saute · ~12 min

   Sauté the vegetables.

   1.Heat the olive oil in a large skillet over medium heat.

   2.Add the diced onion and celery. Cook until softened, about 4-5 minutes.

   3.Add the minced garlic and sliced mushrooms. Continue cooking until the mushrooms release their liquid and begin to brown, about 6-7 minutes.

   4.Season with the dried thyme, salt, and black pepper. Stir and remove the vegetables from the skillet. Set aside.

   TIPDon't overcrowd the mushrooms—let them get a nice golden sear for deeper flavor.
4. 4
   saute · ~7 min

   Make the creamy sauce.

   1.In the same skillet, melt the butter over medium heat.

   2.Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.

   3.Gradually pour in the milk and water while whisking continuously to prevent lumps.

   4.Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

   TIPWarm the milk slightly before adding—it helps the sauce come together faster and smoother.
5. 5
   assemble · ~5 min

   Assemble the casserole.

   1.In a large mixing bowl, combine the cooked wild rice, poached chicken, and sautéed vegetables.

   2.Pour the creamy sauce over the mixture and fold everything together gently until well coated.

   3.Transfer the mixture into the prepared baking dish and spread it evenly.

   4.Sprinkle the shredded cheddar cheese evenly over the top.
6. 6
   bake · ~35 min

   Bake until golden and bubbly.

   Place the casserole in the preheated oven and bake for 30-35 minutes, until the cheese is melted, golden, and the edges are bubbling.

   TIPFor a deeper golden top, switch to broil for the last 2 minutes—watch it closely so it doesn't burn.
7. 7
   rest · ~10 min

   Rest the casserole before serving.

   Remove from the oven and let the casserole rest for 10 minutes. This helps the sauce set up so the casserole slices neatly.

8. 8
   garnish

   Garnish with fresh parsley and serve warm.

   Scatter the chopped parsley over the top, scoop generous portions onto plates, and serve.

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