A luscious cream sauce along with fresh herbs and lots of good-for-you veggies is sure to make this chicken wild rice casserole a family favorite. Plus it’s make ahead and freezer friendly.
Spring has finally sprung here in Minnesota. The grass is green, the trees are leafing out and we had fabulous weather all weekend, which we took full advantage of. Saturday morning we walked to Starbuck’s for coffee and then got all of the patio furniture out on the deck.
Later that day, the family came over to celebrate Steve’s and Kelly’s birthdays and we were able to hang out on the deck eating appetizers while Steve was grilling his famous ribs. Pretty much a perfect day! How was your weekend?
Now let’s talk about this make ahead chicken wild rice casserole situation. Can I just say it’s casserole perfection? Because believe me, it truly is.
The sauce is so creamy and delicious which goes perfectly with the slightly chewy wild rice. Plus, it’s full of tasty veggies and there’s a satisfying crunch from the almonds and water chestnuts. Perfection people.
It takes a bit of time to put together, but it’s not difficult at all and you end up with not one, but two delicious casseroles to put in your freezer. That means two easy, ready to go dinners for those nights when you have no time to cook.
So what are you waiting for? Get cooking so you have a couple of these chicken wild rice casseroles in your own freezer!
- 1 1/2 cups wild rice, uncooked
- 6 cups water
- 1 1/2 lb boneless chicken breasts, cut into cubes
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 2 1/2 tsp salt, divided
- 3/4 tsp pepper, divided
- 1/4 cup flour
- 1 1/2 cups half and half, divided
- 3 1/2 cups chicken stock
- 2 carrots, diced
- 1 stalk celery, diced
- 1 leek, sliced into half moons
- 2 (8 oz) pkgs cremini mushrooms, sliced
- 1 tbsp fresh thyme, minced
- 1/4 cup fresh parsley, minced
- 1/4 cup mascarpone cheese
- 3 green onions, sliced
- 1 (5 oz) can water chestnuts, sliced
- 1/2 cup sliced almonds
If making this ahead of time you can divide between two ziploc bags or two 8x8 pans tightly covered and freeze. Thaw in refrigerator before baking OR add an additional 15-20 minutes to the baking time, until casserole is heated through and bubbly.
Amount Per Serving: Calories: 447Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 114mgSodium: 1073mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 35g
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