Creamy Chicken and Wild Rice Bake

Creamy Chicken and Wild Rice Bake

This creamy chicken and wild rice bake is the ultimate cozy comfort food. The rich, cheesy sauce perfectly complements the tender chicken and vegetables, making this a dish the whole family will love. Whether you need an easy weeknight dinner or a crowd-pleasing meal for gatherings, this baked wild rice dish is a must-try!

This recipe stars California-grown wild rice and comes to us from our friend @agrooveforfood in partnership with USA Rice and California Wild Rice Advisory Board.

  • Servings
    6 - 8 plates
  • Serving Size
    1 plate
  • Prep Time
    25 mins
  • Cook Time
    1 hr 10 mins
  • Total Time
    1 hr 35 mins

Ingredients

  • 4 cups low-sodium chicken broth, divided
  • 1½ cups California-grown wild rice
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 cup diced carrots
  • 2 cups sliced mushrooms
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt, adjusted to taste
  • ½ teaspoon freshly ground black pepper, adjusted to taste
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup sour cream or Greek yogurt
  • 2 to 3 handfuls fresh baby spinach
  • 2 cups shredded Gruyère cheese, divided
  • ½ cup Parmesan cheese
  • 3 cups cooked, shredded chicken breast
  • Freshly chopped parsley, for garnish
     
 

Directions

  • In a medium pot, combine the wild rice and 3 cups of chicken broth. Bring to boil over medium-high heat. Cover, reduce heat to low, and let simmer for 45-50 minutes. Remove from heat and let sit (covered) for 10 minutes. Fluff with a fork and set aside.
  • Preheat the oven to 350°F.
  • In a large pot, melt the butter over medium heat. Add the carrots and onions and cook until softened, about 5-7 minutes. Stir in the mushrooms, garlic, thyme, sage, Italian seasoning, smoked paprika, salt, and pepper. Cook for another 4-5 minutes, until the mushrooms begin to soften.
  • Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
  • Gradually pour in the remaining 1 cup of chicken broth, followed by the heavy cream and Greek yogurt (or sour cream). Stir continuously until the mixture thickens, about 5 minutes.
  • Stir in 1 cup of Gruyère cheese and the Parmesan until melted and combined. Add the cooked chicken, fresh baby spinach, and cooked wild rice, stirring until well incorporated.
  • Transfer the mixture into a 9x13-inch baking dish. Sprinkle the remaining 1 cup of Gruyère cheese evenly over the top.
  • Bake for 15-20 minutes, or until the cheese is melted and bubbly. For an extra golden top, broil for the last 2-3 minutes.
  • Remove from the oven, garnish with freshly chopped parsley, and serve warm.