Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup uncooked wild rice, rinsed
- 3 cups chicken broth (for cooking rice)
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 12 oz cremini mushrooms, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth (for sauce)
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rubbed sage
- 3 cups cooked shredded chicken
- 1/2 cup chopped fresh parsley, divided
- Topping: 1/2 cup sliced almonds or 1 cup panko breadcrumbs + 2 tablespoons melted butter
Do This
- 1. Simmer wild rice in 3 cups broth, covered, 45–50 minutes; drain any extra liquid.
- 2. Sauté onion, celery, and mushrooms in butter + olive oil until browned; add garlic 30 seconds.
- 3. Stir in flour; cook 1 minute, then whisk in 2 cups broth + milk; simmer until thick.
- 4. Season sauce with Dijon, Worcestershire, thyme, sage, salt, pepper; stir in chicken, rice, and most parsley.
- 5. Spread into a greased 9×13-inch dish; top with almonds (or buttered panko).
- 6. Bake at 375°F for 25–30 minutes until bubbly; rest 10 minutes, garnish with remaining parsley.
Why You’ll Love This Recipe
- Comforting but a little elevated: nutty wild rice, savory mushrooms, and herbs make it feel special.
- Creamy without being heavy: a broth-forward sauce with just enough milk for richness.
- Great for leftovers: reheats beautifully for lunches and easy weeknight dinners.
- Flexible topping: choose toasted almonds for crunch or buttery breadcrumbs for classic casserole vibes.
Grocery List
- Produce: 1 medium yellow onion, 12 oz cremini mushrooms, 2 celery stalks, 3 garlic cloves, fresh parsley
- Meat: cooked chicken (about 3 cups shredded; rotisserie chicken works well)
- Dairy: unsalted butter, whole milk
- Pantry: wild rice, chicken broth, olive oil, all-purpose flour, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, dried thyme, dried rubbed sage, sliced almonds or panko breadcrumbs
Full Ingredients
Wild Rice
- 1 cup uncooked wild rice, rinsed well
- 3 cups chicken broth
- 1 bay leaf (optional)
Casserole Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (about 1 1/2 cups), diced
- 2 celery stalks (about 1 cup), diced
- 12 oz cremini mushrooms, sliced (about 6 packed cups)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rubbed sage
- 3 cups cooked shredded chicken (about 1 1/2 lb cooked meat)
- 1/2 cup chopped fresh parsley, divided
Creamy Broth-Based Sauce
- 1 tablespoon unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Topping (Choose One)
- Option A: Toasted Almonds
- 1/2 cup sliced almonds
- 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
- Option B: Buttery Breadcrumbs
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh parsley (from the 1/2 cup)
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Cook the wild rice until pleasantly chewy
In a medium saucepan, combine the rinsed wild rice, 3 cups chicken broth, and the bay leaf (if using). Bring to a boil over high heat, then reduce to a gentle simmer and cover.
Simmer for 45–50 minutes, or until the grains have split and the rice is tender but still a little chewy. If there is excess liquid, drain it off. Remove and discard the bay leaf. Set the rice aside.
Step 2: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F.
Lightly butter a 9×13-inch baking dish (or a similar 3-quart casserole dish). Set aside.
Step 3: Sauté the vegetables for deep, savory flavor
In a large skillet or Dutch oven over medium-high heat, melt 2 tablespoons butter with the 1 tablespoon olive oil.
Add the onion, celery, and mushrooms. Cook, stirring occasionally, for 8–10 minutes, until the mushrooms release their moisture and start to brown and the onions are soft.
Stir in the garlic and cook for 30 seconds, just until fragrant.
Step 4: Build a creamy broth-based sauce
Push the vegetables to the edges of the skillet to clear a small space in the center. Add 1 tablespoon butter and let it melt. Sprinkle in the 1/3 cup flour and stir it into the butter and vegetables until no dry flour remains.
Cook the flour mixture for 1 minute (this prevents a raw flour taste). Slowly whisk in the 2 cups chicken broth until smooth, then whisk in the 1 1/2 cups milk.
Bring to a gentle simmer and cook for 3–5 minutes, stirring often, until the sauce thickens to a creamy gravy consistency (it should coat the back of a spoon).
Step 5: Season the filling and combine everything
Stir in the Dijon mustard, Worcestershire sauce, salt, pepper, thyme, and sage. Taste and adjust seasoning (wild rice can take a little extra salt, depending on your broth).
Turn off the heat. Stir in the shredded chicken, the cooked wild rice, and about 1/3 cup of the chopped parsley (reserve the rest for garnish). Mix until everything is evenly coated and creamy.
Step 6: Assemble the casserole and add your topping
Spoon the mixture into the prepared baking dish and spread it into an even layer.
If using almonds: Toss the sliced almonds with 1 tablespoon melted butter and a pinch of salt, then sprinkle evenly over the top.
If using buttery breadcrumbs: Stir together the panko, 2 tablespoons melted butter, the parsley, and a pinch of salt, then sprinkle evenly over the top.
Step 7: Bake until bubbly and golden
Bake uncovered at 375°F for 25–30 minutes, until the casserole is bubbling around the edges and the topping is lightly browned.
If you want extra browning, broil for 1–2 minutes at the end, watching closely so the topping does not burn.
Step 8: Rest, garnish, and serve
Let the casserole rest for 10 minutes before serving. This helps it set up so it scoops neatly.
Sprinkle with the remaining chopped parsley. Serve warm with a crisp green salad or roasted green beans.
Pro Tips
- Rinse the wild rice: it removes surface starch and helps the grains cook up distinct and pleasantly nutty.
- Brown the mushrooms: don’t rush this step; letting their moisture cook off builds deeper flavor in the whole casserole.
- Control thickness: if your sauce gets too thick before baking, whisk in an extra 1/4–1/2 cup broth. If it seems thin, simmer 1–2 minutes longer.
- Use cooked chicken you love: rotisserie chicken is perfect; leftover roasted chicken or poached breasts/thighs also work well.
- For maximum crunch: choose almonds, and toast them quickly in a dry skillet for 2–3 minutes before buttering and topping.
Variations
- Extra cozy (more classic casserole): swap 1/2 cup of the milk for 1/2 cup heavy cream.
- Add greens: stir in 3 cups baby spinach right at the end of Step 5; it will wilt into the hot mixture.
- Turkey version: use 3 cups cooked shredded turkey and turkey broth for an excellent post-holiday bake.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave until hot, or reheat the whole dish (covered with foil) at 350°F for 20–25 minutes. If it seems dry, splash a little broth over the top before reheating.
Make-ahead: Assemble the casserole (without the topping) up to 24 hours ahead, cover, and refrigerate. Add topping right before baking. If baking straight from the fridge, add 5–10 minutes to the bake time.
Freeze: For best texture, freeze the filling without the topping. Wrap well and freeze up to 2 months. Thaw overnight in the fridge, add topping, then bake at 375°F until hot and bubbly (typically 35–45 minutes).
Nutrition (per serving)
Approximate, based on 6 servings (with almond topping): 520 calories, 32 g protein, 34 g carbohydrates, 28 g fat, 5 g fiber, 980 mg sodium.
