Chicken Wild Rice Casserole with Gruyère

Recipe Courtesy of The Pioneer Woman and Erin Cavoto

Talk about an elevated casserole! With all the ease of a baked dish, you’ll have a restaurant-quality meal in front of you by the time this beauty’s done.




1 1/2 c. Uncooked Wild Rice, Preferably Whole, Uncracked Wild Rice

4 tbsp. Unsalted Butter

16 oz. weight Button Mushrooms, Sliced

1/4-inch Thick1 Large Yellow Onion, Chopped4 Large Carrots, Peeled And Sliced

1/4-inch Thick4 stalks Celery, Sliced

1/4 Inch Thick3 cloves (Large) Garlic, Minced

1/3 c. All-purpose Flour

2 c. Low Sodium Chicken Broth

2/3 c. Half-and-half3 tbsp. Soy Sauce

2 tbsp. Minced Fresh Parsley, Plus A Bit More For Garnish

1 tsp. Minced Fresh Thyme Leaves, Plus A Bit More For Garnish

1 tsp. Kosher Salt1

/4 tsp. Freshly Ground Black Pepper

3 c. Cubed Cooked Chicken

6 oz. weight Shredded Gruyere Cheese

1/3 c. Grated Parmesan Cheese


3 c. English Muffin Bread, Cut Into 1/2-inch Pieces

6 tbsp. Unsalted Butter, melted

1/4 tsp. Kosher Salt

1/4 c. Grated Parmesan Cheese


Cook wild rice according to package directions, until rice splits and curls into a “c” shape, exposing its chewy interior. Drain, if needed, and set aside.

While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.

Preheat oven to 375°F.

Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.

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Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.



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