chicken rice casserole fall
This chicken rice casserole fall recipe is cozy, cheesy, and freezer-friendly. Learn the simple steps to make it perfect for weeknights or holidays.
Ingredients
- 2 cups cooked wild rice blend
- 2 ½ cups shredded cooked chicken or turkey
- 1 cup sliced mushrooms
- ¾ cup diced carrots pre-cooked
- ¾ cup diced celery
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour use gluten-free blend if needed
- 2 cups milk
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 ½ cups shredded sharp cheddar
- ½ cup grated Parmesan
- Salt and pepper to taste
- 1 cup panko breadcrumbs or crushed crackers/stuffing
- 2 tbsp butter melted (for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Add onion, garlic, celery, and mushrooms. Sauté until soft.
- Stir in flour to make a roux. Cook 1–2 minutes.
- Gradually whisk in milk. Add Dijon and Worcestershire. Simmer until thickened.
- Stir in cheddar, Parmesan, salt, and pepper. Remove from heat.
- In a large bowl, combine rice, chicken, carrots, and sauce. Mix well.
- Pour mixture into the baking dish. Spread evenly.
- Toss panko with melted butter. Sprinkle over the top.
- Bake for 30–35 minutes or until golden and bubbly.
- Garnish with parsley. Let rest 10 minutes before serving.
Notes
Nutrition Facts (Estimated Per Serving)
- Calories: 430–480 kcal
- Protein: 27–32 g
- Fat: 20–25 g
- Saturated Fat: ~9 g
- Carbohydrates: 35–40 g
- Fiber: ~3 g
- Sugars: ~4 g
- Cholesterol: ~90 mg
- Sodium: 650–800 mg
- Calcium: ~180 mg
- Iron: ~2.5 mg