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Pioneer Woman chicken wild rice casserole with Gruyere takes 1 hour 20 minutes and chewy wild rice, tender chicken and nutty Gruyere to make a creamy, bubbling casserole. Try this cozy winter chicken casserole for Sunday dinner or holiday potlucks, since it's make-ahead friendly and feeds ten.
Cook the flour in the vegetables for a full 2 minutes before the broth goes in, because that is what keeps the sauce from tasting raw and pasty. Skip it and the whole casserole ends up thick but floury instead of rich.
Folding in both Gruyere and Parmesan gives the sauce a nutty, slightly sweet depth that plain cheddar can't touch. Then a splash of soy sauce deepens the savory flavor, so you never need to open a can of cream soup.
What you need for this recipe
Lodge 6-quart enameled Dutch oven
A big heavy pot holds all the vegetables and sauce, so everything cooks in one place.
Buy on AmazonPyrex 9x13 glass baking dish
The wide dish gives the bread cubes plenty of room to brown on top.
Buy on AmazonOXO wooden spoon set
It stirs the flour into the vegetables and folds in the rice without crushing it.
Buy on AmazonPantry pick Parmigiano Reggiano wedges, aged 24 months
A real wedge grated fresh tastes nothing like the shaker kind.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Chicken Wild Rice Casserole with Gruyere
Course: DinnerCuisine: AmericanDifficulty: Medium10
servings40
minutes40
minutes474
kcalChewy wild rice, chicken and soft vegetables sit in a thick, cheesy cream sauce under a layer of golden bread cubes. The covered bake keeps it creamy, then the uncovered finish crisps the buttery topping.
Ingredients
- FOR THE CASSEROLE:
1 1/2 c. Uncooked Wild Rice, Preferably Whole, Uncracked Wild Rice
4 tbsp. Unsalted Butter
16 oz. weight Button Mushrooms, Sliced 1/4-inch Thick
1 Large Yellow Onion, Chopped
4 Large Carrots, Peeled And Sliced 1/4-inch Thick
4 stalks Celery, Sliced 1/4 Inch Thick
3 cloves (Large) Garlic, Minced
1/3 c. All-purpose Flour
2 c. Low Sodium Chicken Broth
2/3 c. Half-and-half
3 tbsp. Soy Sauce
2 tbsp. Minced Fresh Parsley, Plus A Bit More For Garnish
1 tsp. Minced Fresh Thyme Leaves, Plus A Bit More For Garnish
1 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper
3 c. Cubed Cooked Chicken
6 oz. weight Shredded Gruyere Cheese
1/3 c. Grated Parmesan Cheese
- FOR THE TOPPING:
3 c. English Muffin Bread, Cut Into 1/2-inch Pieces
6 tbsp. Unsalted Butter, melted
1/4 tsp. Kosher Salt
1/4 c. Grated Parmesan Cheese
Directions
- Cook the rice: Cook 1 1/2 cups wild rice according to the package directions until the grains split and curl open, then drain and set aside. Keep the rest of the recipe moving while it simmers.
- Sauté the vegetables: Melt 4 tablespoons butter in a large pot over medium to medium-high heat. Add 16 ounces sliced mushrooms, 1 chopped yellow onion, 4 sliced carrots and 4 sliced celery stalks, then stir now and then for 10 to 15 minutes, until the onions turn translucent and the carrots soften.
- Add the garlic: Stir in 3 minced garlic cloves and cook for 2 minutes more. Preheat the oven to 375°F while the garlic softens.
- Build the sauce: Sprinkle 1/3 cup flour over the vegetables and stir for 2 minutes, then pour in 2 cups chicken broth. Bring it to a gentle boil for 4 to 5 minutes until thickened, then add 2/3 cup half-and-half and cook 2 to 3 minutes more.
- Season the base: Stir in 3 tablespoons soy sauce, 2 tablespoons minced parsley, 1 teaspoon minced thyme, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste it, since it's easier to adjust now than after baking.
- Fold in the filling: Fold in the drained wild rice and 3 cups cubed cooked chicken. Then add 6 ounces shredded Gruyere and 1/3 cup grated Parmesan and fold until the cheese melts into the sauce.
- Bake covered: Transfer the mixture to a large casserole dish, cover with a lid or foil and bake for 20 to 25 minutes, until it starts to bubble. Meanwhile, toss 3 cups of 1/2-inch English muffin bread pieces ready for the topping.
- Add the topping: Pull the casserole out and scatter the bread cubes over the top, leaving the outer edge exposed. Slowly drizzle 6 tablespoons melted butter over the cubes, then sprinkle with 1/4 teaspoon kosher salt and 1/4 cup grated Parmesan.
- Bake until golden: Return the casserole to the oven uncovered and bake for 15 minutes, until the bread cubes are nicely browned and the edges bubble. Finish with a little extra fresh parsley and thyme, then serve right away.
Tools for this recipe
- Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO wooden spoon set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I use rotisserie chicken in this casserole?
Yes, a store-bought rotisserie chicken is the easiest way to get 3 cups of cooked chicken. Shred or cube the meat and fold it in with the rice, so you skip an extra cooking step.
What can I use instead of Gruyere cheese?
Swiss cheese is the closest swap, since Gruyere is itself a Swiss-style cheese with a nutty, slightly sweet flavor. White cheddar also melts well, though the sauce will taste a little sharper.
Can I make this wild rice casserole ahead of time?
You can assemble the casserole up to the covered bake and keep it in the fridge, but hold off on the bread topping. Add the buttered cubes right before the uncovered bake so they stay crisp. Expect a few extra minutes in the oven if it goes in cold.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for a few days. Reheat portions in a 350°F oven until hot, because the microwave makes the bread topping soft.
What's the most common mistake with this casserole?
Adding the bread cubes too early is the big one, since they soak up steam and turn soggy before they can brown. Wait until after the covered bake, then drizzle the butter evenly so the cubes crisp up instead of staying pale.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, OXO wooden spoon set.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
