Chicken and Rice Casserole

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This chicken and rice casserole recipe has a lot of ingredients but it is very quick and easy to make. You could also make it ahead of time and cook it later.


  • 1/2 pound mushrooms, roughly chopped
  • 1/3 cup uncooked wild rice
  • 6 chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup water
  • 1 white onion, finely chopped
  • 1 celery stalk, roughly chopped
  • 1 large carrot, peeled, roughly chopped
  • 3/4 cup Basamati rice
  • 1/3 cup dry white wine
  • 2 1/2-cups chicken stock
  • 2 bay leaves
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons sherry


  1. Preheat oven to 350-degrees.
  2. Place wild rice in a small saucepan and add enough cold water to cover rice by 3 inches.
  3. Bring to boil over medium-high heat; cover pan, leaving slightly ajar.
  4. Reduce heat and simmer until rice is partially cooked.
  5. Drain and set aside.
  6. Rinse and pat dry chicken breast.
  7. Season generously with salt and pepper.
  8. Heat oil in a large frying pan over medium-heat.
  9. Brown the chicken breast, about 5 minutes per side (the chicken will not be fully cooked) and set aside.
  10. Pour off all but 1 tabelspoon of chicken fat from the pan.
  11. Melt butter in pan.
  12. Add onion and a generous pinch of salt.
  13. Stir to coat onion with butter.
  14. Cook onion until it has softened a bit.
  15. Stir in celery and carrot.
  16. Cook until vegetables are slightly soft but still firm in the middle, season with salt and pepper.
  17. Stir in basamati rice, mixing well with wodden spoon until each grain is coated with oil.
  18. Cook for about 4 minutes.
  19. Add the wine and stir until it evaporates.
  20. Add the chopped mushrooms and 1/2 cup water.
  21. Stir until liquid is almost evaporated.
  22. Stir in the cooked wild rice and the chicken stock.
  23. Bring to a simmer.
  24. Cook, stirring often, until the mixture is slightly thickened and the basamati rice is partially cooked (the mixture will be very soupy).
  25. Stir in the bay leaves, cream and sherry, remove from heat.
  26. Taste to see if it needs more salt and papper.
  27. Pour the mixture into a 13x9 baking dish.
  28. Place the Chicken breast over the mixture.
  29. Bake casserole until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked (about 45-50 minutes).