Chicken and Wild Rice Casserole

There’s something about a warm and hearty meal that just brings a sense of comfort, and that’s exactly what you’ll find with Chicken and Wild Rice Casserole. I remember the first time I made this dish; it was one of those crisp fall evenings when the leaves were turning, and you could smell the wood smoke in the air. My family had gathered around the table after a long day, and the aroma of this casserole wafting from the oven made everyone instantly feel at home. The combination of tender chicken and a medley of flavors from wild rice, butternut squash, and cranberries created a warm embrace for our taste buds. It quickly became a staple in our home, especially during the holiday season when we welcomed guests and shared our favorite meals.

What I love about this dish is how versatile it is. It’s incredibly satisfying for a family dinner, yet it also makes a fantastic centerpiece for gatherings, especially around Thanksgiving. The vibrant colors of the butternut squash and cranberries make it visually appealing, and the creamy texture provides a delightful experience for everyone at the table. I often find myself reminiscing about those evenings spent with my loved ones, sharing stories, laughter, and a hearty meal. Each bite of this Chicken and Wild Rice Casserole brings me back to those cherished moments.

In this busy world, finding time to cook a wholesome meal can be quite a challenge, but I promise you, this casserole is worth every minute spent. Its simplicity allows you to enjoy the process of cooking while knowing that the result will be a dish everyone will love. So, gather your ingredients, preheat that oven, and let’s make some memories together with this delicious casserole!

Ingredients for Chicken and Wild Rice Casserole

The ingredients for this Chicken and Wild Rice Casserole are not only wholesome but also work beautifully together to create a delightful dish. Each component plays a crucial role in contributing to the flavor and texture, making it a favorite in my kitchen.

• 1 cup uncooked wild rice blend – This is the star of the dish, offering a nutty flavor and chewy texture.
• 4 tablespoons extra-virgin olive oil (divided) – Adds richness and helps in sautéing the vegetables.
• 1 ¼ pounds boneless skinless chicken thighs (cut into bite-sized pieces) – Tender and flavorful, they provide the protein base.
• 1 medium yellow onion (diced) – Adds sweetness and depth to the casserole.
• 1 small butternut squash (about 1 ½ pounds, peeled and cut into ½-inch pieces) – Brings a hint of sweetness and a beautiful color.
• ½ teaspoon kosher salt – Enhances all the flavors.
• ½ teaspoon ground black pepper – Adds a subtle heat.
• 1 tablespoon chopped fresh thyme (plus additional for garnish) – Fresh herbs elevate the dish’s flavor.
• ¾ cup dried cranberries (preferably reduced sugar) – Adds a pop of color and sweetness.
• ½ cup freshly grated Parmesan cheese (divided, about 2 ounces) – Melts beautifully to create a creamy topping.

Making This Chicken and Wild Rice Casserole

Creating the Chicken and Wild Rice Casserole is a journey of flavors that come together beautifully. Follow these detailed steps to ensure you achieve the perfect casserole.

1. First, cook the wild rice according to the package directions. Drain off any excess cooking liquid and set aside. This will serve as the base of your casserole.
2. While the rice is cooking, preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13-inch baking dish with cooking spray and set aside. This will prevent your casserole from sticking.
3. In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside. The chicken should be golden brown and fragrant.
4. With a paper towel, carefully wipe the skillet clean to remove any leftover bits. Heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced butternut squash, onion, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. The squash will start to get tender.
5. Cover the skillet and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6 to 8 minutes. You want it to be soft enough to eat but not mushy.
6. Once your vegetables are perfectly sautéed, stir in the thyme, cranberries, reserved chicken, cooked rice, and 1/4 cup of Parmesan cheese. Mix well to combine all those delightful flavors. The mixture should smell amazing at this point!
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup of Parmesan cheese. This will create a bubbly, cheesy crust.
8. Bake for an additional 5 minutes, until the cheese melts and is golden. The top will look deliciously crispy.
9. Finally, sprinkle with additional chopped fresh thyme before serving warm. This will add a fresh aroma that’s irresistible.

Tips and Variations

As you embark on making your Chicken and Wild Rice Casserole, here are some tips to help you create the best version possible:

• Storage: How to store leftovers: Refrigerate any uneaten casserole in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
• Freezing: Can you freeze this? Absolutely! Bake the casserole completely, let it cool, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: What to serve with this? This casserole pairs beautifully with a light salad or some crusty bread to soak up the delicious flavors.
• Make it vegetarian: Substitute the chicken with cooked lentils or chickpeas and use vegetable broth instead of chicken broth for a vegetarian option.
• Spice it up: Add some heat by incorporating red pepper flakes or jalapeños to give the casserole a spicy kick.
• Garnish creatively: Top with additional fresh herbs or a squeeze of lemon juice before serving to brighten up the dish.

How to Serve Chicken and Wild Rice Casserole

Serving this Chicken and Wild Rice Casserole is as delightful as making it. Here are some ideas to enhance your meal:

• At the dinner table: Serve the casserole family-style right from the baking dish; it encourages sharing and conversation.
• Accompany with sides: Pair with a crisp garden salad featuring mixed greens, cherry tomatoes, and a light vinaigrette to balance the richness of the casserole.
• For special occasions: This dish is perfect for holiday dinners, birthday parties, or casual gatherings. Its presentation is always a hit!
• Leftover lunches: Pack slices of the casserole for a hearty lunch. It reheats well and retains its flavor!
• Seasonal twist: In the summer, try serving it with a side of grilled vegetables for a more seasonal approach.
• Storage ideas: If you make it ahead, consider portioning into individual servings for easy reheat options throughout the week.

FAQ

Conclusion

The Chicken and Wild Rice Casserole is truly a special dish that brings warmth and comfort to any table. Its delightful flavors and hearty ingredients make it a favorite among family and friends. I encourage you to try making this casserole for your next gathering or family dinner—you won’t be disappointed! Whether it’s a chilly fall evening or a festive occasion, this dish is sure to create lasting memories around the dinner table.

Chicken and Wild Rice Casserole

The ultimate comfort food, this Chicken and Wild Rice Casserole is creamy, hearty, and easy to make. Packed with tender chicken, wild rice, and a hint of sweetness from cranberries, it’s the perfect solution for weeknight dinners or holiday gatherings. Bring this delicious dish to your table tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup uncooked wild rice blend
• 4 tablespoons extra-virgin olive oil (divided)
• 1 ¼ pounds boneless skinless chicken thighs (cut into bite-sized pieces)
• 1 medium yellow onion (diced)
• 1 small butternut squash (about 1 ½ pounds, peeled and cut into ½-inch pieces)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme (plus additional for garnish)
• ¾ cup dried cranberries (preferably reduced sugar)
• ½ cup freshly grated Parmesan cheese (divided, about 2 ounces)

Equipment

• Oven
• Wooden Spoon
• Peeler
• Grater
• Blender
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Cook the wild rice according to package directions. Drain off any excess cooking liquid and set aside.
2. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
3. In a large, deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.
4. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons of olive oil over medium. Add the diced butternut squash, onion, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes.
5. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6 to 8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup of Parmesan cheese. Mix well to combine all those delightful flavors.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake for an additional 5 minutes, until the cheese melts.
7. Sprinkle with additional chopped fresh thyme before serving warm.

Notes

• Tip 1: Bake the casserole completely, then let cool to room temperature. Cover it tightly, then freeze for up to 3 months.
• Tip 2: Let thaw overnight in the refrigerator, then reheat, covered, in a 350 degree oven until warmed through.
• Tip 3: You could also try freezing the casserole unbaked.
• Tip 4: Let thaw overnight in the refrigerator, then bake as directed.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.