Recipe: Chicken and Wild Rice Casserole

Recipe: Chicken and Wild Rice Casserole


I fell in love with the colours in this Cheesy Chicken and Wild Rice Casserole when I first spotted it on Pinterest.

A quick peek in my pantry and I figured I had enough ingredients to make a casserole that resembled the one I had admired on Pinterest.

We tried out this Chicken and Wild Rice creation again tonight, this is about the third or fourth time I’ve made this casserole. It seems destined to become one of our Family favourites.

I made a double batch because this casserole freezes well. I ended up with one large 9×13 baking dish that easily fed 6 adults and two smaller 8×8 baking dishes to tuck away in the freezer for those evenings when it’s just the two of us and neither one of us feels much like cooking. I just love it when I can cook once (and cut the clean up by half) but manage to get two or three meals for my efforts!

This evening I steamed some cauliflower to go along with our casserole. It paired so beautifully with the green chili, cheese and cream sauce, I’m thinking I might add some cooked cauliflower florets to the chicken and rice mixture the next time I make this casserole.

I think you’re going to love that most of the ingredients in this dish are naturally gluten free. Mainstream grocery items that can easily be found at any supermarket. The one thing I would caution you on is the vegetable broth. If you are buying broth, make sure it is gluten free. Last year, when I first went gluten free, I was shocked when I found out the can of clear chicken broth I picked up from the grocery store, had wheat gluten in the list of ingredients.

I’ve been working on a similar casserole with ground turkey, wild rice and fresh cranberries instead of the green chilies. That casserole is as pretty as it is tasty. I will have to get that recipe posted for you soon.

Recipe: Chicken and Wild Rice Casserole

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Summary: Brown basmati and wild rice, chicken, grated carrots, green chilies, all in a creamy cheese sauce makes for one beautiful and tasty casserole!

Gluten Free | Sugar Free | Egg Free | Grain Free | Omnivore  | *** Vegetarian option

Inspired by Cheesy Chicken and Wild Rice Casserole at Picky Palate.

Ingredients

Chicken and Rice Mixture

  • 1 small onion, finely diced
  • 2 carrots, peeled and shredded
  • 2 cloves fresh garlic, minced
  • 1 1/2 Cups shredded, cooked boneless chicken breast (about 2 large)
  • 2 1/2 Cups brown basmati rice, cooked (about 1 cup uncooked)
  • 1 1/4 Cups GF wild rice, cooked (about 1/2 cup uncooked)

Green Chili Cream Sauce

  • 1 Cup plain unsweetened yogurt, or sour cream
  • 1 Tbsp cornstarch, or thickener of choice
  • 1 small can green chilies
  • salt and pepper, to taste
  • 2 Cups GF broth
  • 1 Cup shredded cheddar cheese

Topping

  • 1 Cup shredded cheddar cheese
  • handful fresh cilantro, chopped

Instructions

  1. Preheat oven to 350°F.  Spray a 9×13 inch baking dish with cooking spray.
  2. Heat oil into a medium pot over medium heat.  Saute onion and carrots until softened, stir in garlic and cook for another minute.
  3. Stir in cooked chicken, both rices, salt and pepper. Reduce heat to low.
  4. Pour the GF broth in a medium saucepan, add cornstarch, whisk continuously over medium high heat, add salt and pepper. Continue whisking until thick and near boiling, stir in cheese, whisk until melted, add yogurt, whisk again.  Pour cheese sauce into rice mixture, mix it all together and transfer to prepared baking dish. Top with 1 Cup additional cheddar cheese.
  5. Casserole can be prepared to this point and then chilled or frozen for later use. If casserole is cold when it goes in the oven, increase baking time by 10-15 minutes. If frozen, allow to defrost in the refrigerator overnight before baking, or defrost in a microwave oven.
  6. Bake covered for 40 minutes or until cheese has melted through. Remove cover, sprinkle top with fresh chopped cilantro. Return to the oven for another 10-15 minutes, until top is golden. Serve hot.

Quick notes

  • Cauliflower pairs so beautifully with the green chili, cheese and cream sauce, I’m thinking I might add some cooked cauliflower florets to the chicken and rice mixture the next time I make this casserole.

Variations

  • *** Vegetarian option – omit chicken, add 1 can of chick peas and a handful of hazelnuts, coarsely chopped.

Recipe by Laureen.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Diet tags: Gluten free

Number of servings (yield): 6

This posting is linked to the following events:

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Allergy Friendly Friday hosted by Cybele Pascal

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Made From Scratch Tuesday hosted by Jen at Mess Hall To Bistro

Fat Tuesday hosted by Jill at Real Food Forager

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Lea Harris at Nourishing Treasures

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Laura at Gluten Free Pantry

It’s a Keeper Thursday hosted by Christina at It’s a Keeper

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Tuesday Talent Show hosted by Nikki at chef in training

Copyright © foxinthekitchenblog.com.

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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14 comments

    • Laureen says:

      Erin, don’t you just love simple one dish meals? That’s my comfort food. I intentionally make extra to tuck away in the freezer for another day.
      Be well
      Laureen

  1. Laura says:

    What a delicious casserole. This would be such a hit for dinner with my kids and husband! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  2. Amy says:

    I’m new to GF And freezer meals. So when you put it in the freezer, are you put it all in a Pyrex and freezing the Pyrex or using those tin foil pans from the grocery store… Thanks :)

    • Laureen says:

      Hi Amy,

      I have used tin foil pans that I would seal in a zip-lock style bag but serving a homecooked supper in a foil pan didn’t feel right to me. Now I use my Pyrex to freeze the casseroles. I have a limited number of Pyrex dishes, not to mention the amount of room they take up in the freezer, so once the casserole is frozen, I pop it out of the Pyrex. You may need to set the dish in water to loosen the edges. I put the frozen “casserole cube” in a large freezer bag and return it to the freezer.
      When I’m ready to bake it, I take it out of the freezer bag and set it in the casserole dish that it originally came from. Let it thaw and bake.
      Thanks for visiting. Wishing you good health on your new GF journey.
      Laureen
      xo

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