Chicken, Broccoli, and Wild Rice Casserole

Browned chicken, distinct wild rice, and crisp-tender broccoli bake in a mushroom-thyme cream sauce beneath golden Parmesan crumbs.

75 min

6 servings

Ingredients

1 1/2 cups uncooked wild-rice blend

2 1/2 cups water

2 tsp kosher salt, divided

1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

1/2 tsp freshly ground black pepper

3 tbsp olive oil, divided

12 oz broccoli florets, cut into bite-size pieces

8 oz cremini mushrooms, sliced

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tsp dried thyme

3 tbsp all-purpose flour

2 cups low-sodium chicken stock

1 1/2 cups whole milk

1 tsp Dijon mustard

1 cup finely grated Parmesan cheese, divided

3/4 cup panko breadcrumbs

2 tbsp unsalted butter, melted

2 tbsp chopped fresh flat-leaf parsley

9-by-13-inch baking dish · Large skillet with lid · Medium saucepan with lid · Whisk · Instant-read thermometer

Assemble ahead

Assemble without the topping, cover, and chill for up to 1 day. Add crumbs before baking and allow extra oven time.

Keep rice distinct

Drain the rice well, fold rather than stir, and spread the filling without pressing it into the dish.

01. Simmer rinsed rice with water and salt for 35 minutes until tender but distinct; drain excess water.

02. Meanwhile, heat the oven to 400 F, oil a 9-by-13-inch dish, and season the chicken.

03. Brown chicken in oil for 5 minutes until golden but underdone, then transfer it to a plate.

04. Steam broccoli in the skillet with 2 tbsp water for 2 minutes until bright and crisp-tender; transfer it to the plate.

05. Brown mushrooms for 5 minutes until their moisture evaporates and their edges color.

06. Cook onion, garlic, thyme, and salt; add flour, then gradually whisk in stock and milk and simmer until the sauce coats a spoon.

07. Off heat, add Dijon and Parmesan, then gently fold in rice, chicken, broccoli, and parsley.

08. Spread loosely in the dish and scatter with panko mixed with melted butter and Parmesan.

09. Bake uncovered for 20 minutes until bubbling, golden, and 165 F at the chicken.

10. Rest 5 minutes; reheat chilled portions covered at 350 F to 165 F, then uncover briefly to re-crisp.