If you're on the hunt for a hearty, comforting dish that brings together the earthy flavors of wild rice and the savory goodness of herbed chicken, look no further. This Herbed Chicken and Wild Rice Casserole is a one-pan wonder that’s perfect for cozy dinners and impressing guests without the fuss.
Chicken breasts provide a lean, protein-packed base that absorbs flavors beautifully. The wild rice adds a nutty texture that stands up well to baking. Using chicken broth instead of water to cook the rice infuses it with deeper flavor. The heavy cream gives the casserole its rich, creamy consistency, while the blend of mozzarella and Parmesan cheese adds a delicious cheesy finish. Aromatics like onion and garlic build the flavor foundation, enhanced by olive oil which also helps brown the chicken. Thyme and rosemary bring in earthy, herby notes, and the fresh parsley adds a pop of color and freshness at the end.
This casserole pairs wonderfully with a crisp green salad tossed in a light vinaigrette. You could also serve it alongside roasted seasonal vegetables like Brussels sprouts or carrots for a complete meal.
First things first, preheat your oven to 350°F (175°C) so it's ready to go when you are. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil. Toss in the cubed chicken breasts and cook them until they’re nicely browned on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the skillet and set it aside for now.
In the same skillet, add the chopped onion and minced garlic. Sauté them until the onion turns translucent, releasing that wonderful savory aroma. This usually takes about 3-4 minutes. Now, stir in the wild rice, ensuring each grain gets a nice coating of oil and those delicious aromatics.
Pour in the chicken broth, bring it to a boil, then reduce the heat. Cover the skillet and let it simmer for about 20 minutes until the rice is partially cooked. This step infuses the rice with all the mingled flavors.
While the rice is cooking, grab a large bowl and combine the cooked rice mixture with the browned chicken, heavy cream, mozzarella, Parmesan, thyme, rosemary, and a good pinch of salt and pepper. Stir everything together until well mixed.
Transfer this delicious mixture into a greased baking dish. Cover it with foil and bake in your preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the top with fresh parsley, and bake for an additional 10 minutes. You’ll know it’s done when the cheese is bubbly and golden.
Take it out, let it cool slightly, and serve warm. Enjoy!
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