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Creamy One-Pot Chicken and Wild Rice Casserole

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A hearty, creamy one-pot chicken and wild rice casserole that’s perfect for busy weeknights and potlucks. Simple ingredients and minimal cleanup make this a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (200g) wild rice blend (with long-grain brown rice)
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: Dice onion, carrots, and celery into small, even pieces (about 1/4 inch). Mince garlic. Trim excess fat from chicken thighs, pat dry, and season generously with salt and pepper on both sides.
  2. Brown the chicken: Heat 1 tablespoon butter in a large Dutch oven over medium-high heat. Add chicken thighs in a single layer (work in batches if needed). Cook without moving for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Transfer to a plate (chicken will not be fully cooked).
  3. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon butter. Add onion, carrots, and celery, scraping up browned bits from the bottom. Cook for 4-5 minutes until vegetables soften and onions are translucent. Add garlic and cook for 30 seconds, stirring constantly.
  4. Add rice and liquid: Stir in wild rice blend and cook for 1 minute to toast. Slowly pour in chicken broth, scraping the bottom. Add heavy cream, dried thyme, dried rosemary, and bay leaf. Stir to combine.
  5. Return chicken and simmer: Nestle browned chicken thighs back into the pot, pushing them into the liquid. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40-45 minutes. Do not lift the lid frequently.
  6. Check and finish: After 35 minutes, remove lid and stir gently. Rice should be tender with a slight chew. If too firm, cover and cook for another 5-10 minutes. Chicken should be fork-tender and reach 165°F (74°C). Remove bay leaf. Adjust salt and pepper to taste.
  7. Rest and serve: Let casserole rest uncovered for 5 minutes to thicken. Sprinkle with fresh parsley if desired. Serve hot.

Notes

For a vegetarian version, omit chicken and use vegetable broth. Add chickpeas or white beans and mushrooms. For dairy-free, use olive oil or vegan butter and full-fat coconut milk instead of heavy cream. To prevent burning, use a heavy-bottomed pot and keep heat low. If casserole is too soupy, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer uncovered.

Nutrition

Keywords: chicken casserole, wild rice casserole, one-pot meal, creamy chicken, easy dinner, comfort food, potluck recipe

Find it online: https://forkmila.com/creamy-one-pot-chicken-and-wild-rice-casserole-recipe/