Chicken Mushroom Wild Rice Casserole

4 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour 30 minutes

Flavorful and hearty dish - perfect for celebrating a chilly fall day.


6 tablespoon Butter
1 cup Onion; diced
1 cup Carrot; diced
3 stalks Celery; diced
8 ounces Shiitake mushrooms; halved
1/2 cup All purpose flour
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 teaspoon Dried thyme
2 cup Chicken broth
1/2 cup Half-and-half cream
1 cup Parmesan; grated and divided
2 cups Asparagus; cut into 1 inch pieces and blanched
1 1/2 cup Wild rice; cookied
1 cup Brown rice; cooked
1 pound Chicken breast; cooked and cut into 1 inch pieces

Original recipe makes 6



Preheat oven to 350 degrees F. In an oven-safe 4 quart casserole pan, melt butter over medium heat. Add the onions and carrots and saute until the onions are soft, about 5 minutes. Add celery and mushrooms and continue to saute for 3-5 minutes.

In a small bowl, combine flour, salt, pepper, and thyme. Add the flour mixture to the cooking vegetables. Cook one minute, stirring the entire time. Pour in the broth and half-and-half. Bring the sauce to a boil and continue to stir until sauce thickens. Stir in 1/2 the parmesan cheese.

Remove from heat and fold in the asparagus, wild rice, brown rice, and chicken. Sprinkle the top with remaining cheese.

Cover the pan and bake for 15-20 minutes until the sauce is bubbly. Remove the cover and bake for 5-10 minutes more, until the top of the casserole is light golden. Allow casserole to set for 5-7 minutes before serving.

Verified by stevemur
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It was ok. I think the recipe calls for too much Thyme because It overpowered the dish. I would make it again with half the amount of Thyme. The recipe tasted better the next day which is good!
chawnadill 4y ago

Awesome dish. My family loved it!
La07143p 4y ago

Amazing casserole, well worth the work. Not your usual 'can of soup and instant rice' type casserole, but the flavors blend so nicely!! I highly reccomend fresh thyme in this dish.
Lifeinthecircusainteasy 6y ago

[I posted this recipe.]
mitch455 8y ago

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