Description

A cozy, one-dish comfort food casserole featuring creamy wild rice, tender chicken, and savory herbs, topped with crunchy pecans and cheddar cheese.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs or breasts
1 box (12oz) wild rice mix
3 tablespoons unsalted butter
1 medium yellow onion, diced
4 cloves garlic, minced
2 medium carrots, diced
1 cup heavy cream
1 cup low-sodium chicken broth
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika (smoked or regular)
Salt and black pepper to taste
1/2 cup pecans, chopped
1 cup shredded cheddar cheese
2 tablespoons fresh parsley, chopped

Instructions

Cook the wild rice mix according to package directions or cook 1 cup dry wild rice in 2 cups broth until tender. Drain and set aside.
Season chicken with salt, pepper, and paprika. Sear in a large skillet over medium-high heat for 5-6 minutes per side until cooked through (165°F). Remove and let rest for 5 minutes, then chop or shred into bite-sized pieces.
In the same skillet, melt butter over medium heat. Add diced onion and carrots, cooking for 5-7 minutes until translucent and tender-crisp.
Add minced garlic, dried sage, and thyme to the skillet, cooking for 1 minute until fragrant.
Reduce heat to medium-low. Pour in heavy cream and chicken broth, scraping up browned bits from the bottom. Simmer for 3-4 minutes until the sauce thickens slightly.
In a large bowl, combine cooked rice, shredded chicken, and the sautéed vegetable mixture. Pour the creamy sauce over everything and stir gently to coat. Adjust seasoning with salt and pepper.
Transfer the mixture to a 9×13 inch baking dish and spread evenly. Sprinkle shredded cheddar cheese over the top.
Bake at 350°F (175°C) for 20 minutes, or until cheese is melted and bubbly. Optionally broil for the last 5 minutes for a crispy top.
Remove from oven and sprinkle toasted pecans over the top. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

Toast pecans in a dry pan for 2-3 minutes before adding for enhanced flavor. Use block cheddar and shred it yourself for better melting. If making ahead, the sauce will thicken in the fridge; add a splash of broth or milk when reheating to restore creaminess.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 10
Carbohydrates: 45
Fiber: 4
Protein: 28

Keywords: fall recipe, chicken casserole, wild rice, comfort food, easy dinner, one pot meal, autumn recipes, family friendly