Ingredients
- 3 cups cooked wild rice blend
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- 1½ cups chicken broth
- 1½ cups whole milk
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- 1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Make sure the wild rice blend is fully cooked.
- 2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for approximately 5 minutes.
- 3. Add the mushrooms and cook for another 5–6 minutes. Stir in the garlic and thyme and cook for 30 seconds. Transfer the vegetables to a plate.
- 4. Melt the remaining 2 tablespoons of butter in the skillet. Whisk in the flour and cook for 1 minute.
- 5. Gradually whisk in the chicken broth and milk. Simmer for 4–6 minutes, stirring frequently, until slightly thickened. Season with salt, pepper, and parsley.
- 6. Combine the cooked wild rice, shredded chicken, vegetables, and creamy sauce in a large mixing bowl. Transfer to the prepared baking dish.
- 7. Sprinkle the mozzarella and Parmesan over the casserole. Cover loosely with foil and bake for 20 minutes.
- 8. Remove the foil and bake for another 10–15 minutes, until bubbling and the center reaches 165°F (74°C).
- 9. Let the casserole rest for 5–10 minutes before serving.
Notes
Use fully cooked wild rice blend, not uncooked rice. Cooked leftover chicken works well in this recipe. If the casserole mixture looks too thick before baking, add a small splash of chicken broth. For a halal-friendly version, choose halal-certified chicken, chicken broth, and suitable cheeses.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American