This right here is one of my all time favorite recipes. It’s actually a family recipe I’ve trialed and errored over time. This recipe used to be included on the box of Uncle Ben’s Wild Rice, however it’s been changed over the years. You can find the new recipe here, which is the closest semblance as to what it’s based off.
In this post, we’re going to cover how to make my wild rice chicken casserole. It has been a hit for nearly anyone I serve it to.
The time it takes to make this dish is roughly between forty-five minutes to an hour. This time can vary based on being familiar with steps, ingredients, etc.
Pretty straightforward and easy to make though!
So, let’s get into it.
You’ll need to gather a few ingredients and do some prep work to start off this recipe.
Step 1 – Gather ingredients/materials
- Cooked uncle ben’s wild rice
- Grilled chicken cutlets (about 1-2 cups, I use the whole package which comes with 6-7 cutlets)
- Shallots (1 large)
- 1/3 cup of all purpose flour (can use more for extra thickness)
- 1/4 cup of land of lakes unsalted butter (way better for your body)
- 1 cup of Chicken broth
- 1 cup of 2% milk (can do whipping cream or half and half, but it’s more heavier and not as good for you)
- Olive oil
- Garlic salt
- Cayenne pepper
- Crushed red pepper
- Black and white peppercorns (grinder)
- Cutting board
- Sharp knife (I use sabatier)
- Measuring cups
- Non stick stovetop pan (I use Le Creuset)
- Oven proof dish (Le Creuset preferred)
- An oven (obviously)
Step 2 – Begin recipe and preheat oven
- Preheat oven to 425F
- After assembling grilled chicken and wild rice, keep to the side
- Proceed to cut finely a large shallot
- Go ahead and heat your stove top pan to medium with 1/4 cup of butter going while slicing shallot
Step 3 – Sauté shallot
- Once pan is is heated and butter has melted, place cut shallot into the pan and proceed to sauté for 5 minutes (depending on preference)
- After placing shallot into pan, add a generous amount of garlic salt + white and black peppercorns using a grinder and other spices
- Once shallot has sautéed to your liking, proceed to pour 1/3 cup of all purpose flour into mixture and stir
Step 4 – Add chicken broth and milk to mixture
- Begin to add chicken broth and 2% milk to mixture, stirring constantly (you can’t walk away during this until it gets thickened!)
- Slowly add 1/4 cup of chicken broth and milk at a time until you’ve reached a full cup of each
- After each addition of chicken broth and milk, be sure to stir until thickened
- Repeat until full amount has been used
Step 5 – Add remaining ingredients and mold mixture
- Once mixture has been thickened and has viscosity similar to buttermilk, begin to add the rice and chicken you cast to the side at the beginning.
- Add fresh parsley flakes to mixture
- Turn off heat once added and stir until uniform throughout (TIP: if mixture is able to mold almost like a football, you did it right!)
Step 6 – Transfer mixture to oven dish
- Transfer mixture from saucepan to an oiled oven proof dish for cooking.
- Spoon out evenly
Step 7 – Cook & serve!
- Cook for 20 mins at 425F
- Let cool for 15-20 minutes
- Enjoy and serve immediately!
If you’ve followed all the directions, your dish should look like the above. If you’re not a spice fan, feel free to cut out red pepper and cayenne pepper. You can replace this with just the garlic salt or use salt and pepper instead. This dish will be sure to wow anyone you’re making it for – so enjoy!