Chicken, Broccoli and Wild Rice Casserole with Homemade Sauce
Servings: 6 to 8
For the casserole
- 4 cups cooked wild rice blend
- 3 cups cooked chicken, chopped or shredded
- 3 cups broccoli florets, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- ½ cup finely chopped yellow onion (or ½ cup thinly sliced leek, white and light green parts only)
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- Salt and black pepper, to taste
For the homemade sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups chicken stock
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, plus more to taste
- 1 cup shredded Gruyère cheese
For the almond breadcrumb topping
- ¾ cup panko breadcrumbs
- ⅓ cup sliced almonds
- 2 tablespoons melted butter
- ¼ cup shredded Gruyère
- ½ teaspoon lemon zest
- Pinch of salt
Directions (summarized)
Casserole: Oven to 375°F; grease a 9×13 dish. Blanch broccoli 1–2 min, shock in ice water, drain. In 2 Tbsp butter over medium-high, brown mushrooms, then add onion/leek and thyme for 3–4 min. Season lightly.
Sauce: Melt 4 Tbsp butter over medium, whisk in flour for 1 min. Slowly whisk in stock and milk, then Dijon, garlic powder, salt, pepper. Cook 4–6 min, stirring, until thick. Off heat, stir in 1 cup Gruyère.
Assemble: Mix sauce with rice, chicken, broccoli and mushrooms; spread in dish. Combine topping ingredients and sprinkle over. Bake uncovered 25–30 min until bubbly and golden. Rest 5–10 min.
Chef’s note: Use fully cooked rice and keep broccoli slightly firm. If too thick, add ¼–½ cup more stock. Swiss can replace Gruyère.
