Cheesy Chicken and Wild Rice Casserole

"A NEW recipe is up today (#ad) in partnership with @thefeedfeed and @think_rice and it features TWO kinds of U.S. grown rice! This Cheesy Chicken Wild Rice Casserole is packed with veggies, chicken, local Minnesota grown wild rice, organic brown rice, aromatic spices like sage & thyme, and then baked to bubbly perfection in a dreamy cheese sauce. Hello new family favorite! Wild rice and brown rice are the varietals I use most often, and are almost always in my pantry. Fun fact: did you know refrigerator storage is the best for uncooked brown rice? I’ve always kept mine in the pantry, oops! This dish is definitely going to be on my cold weather meal rotation. It re-heats wonderfully for lunch leftovers too! Head to the link my bio for the recipe, and make sure to check out my stories to see how this dish comes together. Thank you @thefeedfeed & @think_rice for sponsoring this recipe! #Feedfeed #ThinkRice #USGrown #MNGrown #rice #casserole #hotdish #comfortfood #homecooking #homecook #familymeals #easyrecipe #midwestcooking #dinnerideas #cheese #cheesy #fallcooking #cookingwithspices #sage #thyme"
-- @waystomyheart
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  • Recipe Card
Prep time 25mins
Cook time 25mins
Serves or Makes: 8

Recipe Card


  • 1/4 cup olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 2 cups precooked and chopped chicken
  • 2 cups precooked U.S.-grown brown rice
  • 1 cup precooked U.S.-grown wild rice
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

For the Sauce:


  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tablespoon sherry cooking wine
  • freshly ground black pepper, to taste
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • pinch of rubbed sage, for topping


  • Step 1

    Preheat oven to 350˚F. Spray a 9×13-inch casserole dish with non-stick cooking spray.

  • Step 2

    Add olive oil, carrots, celery, and onions to a large pot or Dutch oven over medium-high heat. Sauté for 5-10 minutes. Stir in garlic, dried thyme leaves, and rubbed sage, cook for 1 minute. Stir in chopped chicken, wild rice, brown rice, and salt and pepper. Cover and remove from heat while you make the sauce.

  • Step 3

    To make the sauce, in a medium saucepan, melt butter over medium-low heat. Whisk in flour, and whisk continuously for 1-2 minutes to cook out the raw flour. Slowly pour in the chicken broth while whisking, bring heat up to high until sauce is boiling. Reduce heat to low and whisk in sherry wine, fresh cracked pepper, and the 2 cups of sharp cheddar cheese. Once smooth and cheese is fully melted, pour sauce into the chicken and rice mixture. Stir to combine, and pour into the prepared baking dish. Top with Monterey Jack cheese. Bake for 25 minutes or until sides begin to bubble and cheese is melted.

  • Step 4

    Sprinkle with rubbed sage for garnish and extra flavor.