Creamy Chicken and Wild Rice Bake
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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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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.