Creamy Chicken and Wild Rice Bake

(30)

Recipe Intro From agrooveforfood

This creamy chicken and wild rice bake is the ultimate cozy comfort food, featuring California-grown wild rice for a nutty, hearty bite. The rich, cheesy sauce, loaded with Gruyère and Parmesan, perfectly complements the tender chicken and vegetables, making this a dish the whole family will love. Not only is it delicious, but it also highlights high-quality, American-grown, sustainable rice, supporting local farmers. Whether you need an easy weeknight dinner or a crowd-pleasing meal for gatherings, this baked wild rice dish is a must-try!

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  • Recipe Card
Prep time 25mins
Cook time 1hr 10mins
Serves or Makes: 6-8 servings

Recipe Card

ingredients

  • 4 cups low-sodium chicken broth, divided
  • 1 1/2 cups California-grown wild rice
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 cup diced carrots
  • 2 cups sliced mushrooms
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, adjusted to taste
  • 1/2 teaspoon freshly ground black pepper, adjusted to taste
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup sour cream or Greek yogurt
  • 2 to 3 handfuls fresh baby spinach
  • 2 cups shredded Gruyère cheese, divided
  • 1/2 cup Parmesan cheese
  • 3 cups cooked, shredded chicken breast
  • Freshly chopped parsley, for garnish

Method

  • Step 1

    In a medium pot, combine the wild rice and 3 cups of chicken broth. Bring to a boil over medium-high heat. Cover, reduce heat to low, and let simmer for 45-50 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and set aside.

  • Step 2

    Preheat the oven to 350°F.

  • Step 3

    In a large pot, melt the butter over medium heat. Add the carrots and onions and cook until softened, about 5-7 minutes. Stir in the mushrooms, garlic, thyme, sage, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 4-5 minutes, until the mushrooms begin to soften.

  • Step 4

    Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.

  • Step 5

    Gradually pour in the remaining 1 cup of chicken broth, followed by the heavy cream and Greek yogurt (or sour cream). Stir continuously until the mixture thickens, about 5 minutes.

  • Step 6

    Stir in 1 cup of Gruyère cheese and the Parmesan until melted and combined. Add the cooked chicken, fresh baby spinach, and cooked wild rice, stirring until well incorporated.

  • Step 7

    Transfer the mixture into a 9x13-inch baking dish. Sprinkle the remaining 1 cup of Gruyère cheese evenly over the top.

  • Step 8

    Bake for 15-20 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for the last 2-3 minutes.

  • Step 9

    Remove from the oven, garnish with freshly chopped parsley, and serve warm.