Creamy baked casserole with shredded chicken, wild rice, mushrooms, and a rich sauce—ready in under an hour.
Top with crispy fried onions or crushed crackers in the last 5 minutes of baking for texture contrast. Use rotisserie chicken to save time; shred while still warm for easier separation.
Prepare wild rice ahead (up to 2 days) and store refrigerated; reduces active cooking time to 20 minutes.
Ingredients
Scale
Measurement units
- 2 cups water
- 2 cup wild rice
- ½ teaspoon salt (to taste)
- 3 tablespoons unsalted butter
- 8 ounces mushrooms
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- black pepper (to taste)
- 3 cups cooked chicken
- 9×13 inch baking dish
Ingredients
Scale
Measurement units
- 2 cups water
- 2 cup wild rice
- ½ teaspoon salt (to taste)
- 3 tablespoons unsalted butter
- 8 ounces mushrooms
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- black pepper (to taste)
- 3 cups cooked chicken
- 9×13 inch baking dish
Instructions
Cook the wild rice
Bring water (2 cups) to a boil in a saucepan, add wild rice (1 cup) and salt (½ teaspoon), then reduce heat and simmer covered until tender
Sauté the mushrooms and build the cream sauce
Melt butter in a large skillet over medium-high heat
Add sliced mushrooms (8 ounces), sliced and cook, stirring occasionally, until golden and liquid has evaporated
Sprinkle all-purpose flour (2 tablespoons) over mushrooms and stir to coat, cooking for 1 minute to remove raw flour taste
Gradually pour in chicken broth (1 ½ cups) and heavy cream (1 cup) while stirring to prevent lumps, then simmer until thickened
Stir in Dijon mustard (1 tablespoon), dried thyme (½ teaspoon), salt, and black pepper to taste
Equipment: Large skillet
Combine the casserole and transfer to baking dish
Drain cooked wild rice (1 cup), cooked and transfer to a large bowl
Add shredded cooked chicken (3 cups), shredded and the cream sauce mixture to the wild rice, folding gently to combine
Pour the combined mixture into a 9×13 inch baking dish and spread evenly
Equipment: 9×13 inch baking dish
Bake the hotdish
Bake uncovered at 350°F until the casserole is heated through and the top is lightly golden
Rest and serve
Let the hotdish rest for 5 minutes before serving to allow the sauce to set slightly
Garnish with fresh parsley if desired and serve directly from the baking dish
Before you cook
Cook notes
- • Prepare wild rice ahead (up to 2 days) and store refrigerated; reduces active cooking time to 20 minutes.
- • Use rotisserie chicken to save time; shred while still warm for easier separation.
- • Substitute cream of mushroom soup with cream of chicken soup if preferred; omit fresh mushrooms if using soup.
- • For a lighter version, replace heavy cream with half-and-half or whole milk; sauce will be thinner but still creamy.
- • Hotdish can be assembled up to 8 hours ahead; cover and refrigerate, then add 5 minutes to baking time.
- • Top with crispy fried onions or crushed crackers in the last 5 minutes of baking for texture contrast.
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