Sharing my favorite simple one pan autumn chicken and wild rice casserole recipe with you guys today!
I share a ton of recipes here on Half Baked Harvest, but I don’t often share more traditional, homey ones like this wild rice casserole. It’s odd because my family loves traditional food. Meaning lots of chicken and rice, tacos, and pasta… basically anything on the more bland side of the dinner spectrum. While I do share those types of recipes, normally I’ll put some kind of spin on them. I love flavor, nothing bland over here!
Today though, I am going the more classic route and loving it. This is cozy, healthy, filling, and all things delicious. It’s not a bland casserole in any way, just simple, feel good kind of food.
Okay, okay, and there’s maybe a good amount of cheese on top too…
What? Always got to have a little cheese.
I don’t know if you guys remember, but around this time last year I shared a cream of mushroom chicken and wild rice soup that my family and I loved. This casserole is sort of similar flavor wise, but just a lot less soupy and much heavier on the wild rice.
So just what inspired me to make this casserole? Well, like most of the more classic recipes I share with you guys, my mom inspired this one. She’s always loved chicken and wild rice casserole, but she grew up on the ones that are canned soup based. I wanted to create a version that was just as tasty, but a little healthier.
Fortunately, it was a pretty easy task and it turned out really delicious too.
Start off by cooking up some mushrooms, add some apples, wild rice, and chicken. Next stir in some broth and a splash of wine (you know, for good measure). Cover and simmer until the rice is tender. Then stir in some spinach, top with cheese, and bake until golden.
Really doesn’t get much easier, and I love that this dish is an entire meal…carbs, protein, and veggies all together in one dish. This is truly a recipe made for busy nights.
Also, if you’re wondering about the addition of apples, I know it may seem a little odd, but it’s the perfect touch of sweetness for this extra savory recipe. Plus, I love the combo of apples and Gruyère cheese, so good.
Double also? if you wanted to add another layer of flavor, I would highly recommend topping the dish with thinly sliced prosciutto before baking. The salty flavors would be delicious with the apples, mushrooms, and rice.
And that’s it for me today guys. Shortening up the post a bit because I experienced my first migraine today (it’s Monday night as I am typing this) that has left me extremely out of it. The headache started a couple of days ago, but hit its high today and woe, I was not ready for it at all. Fingers crossed I’m on the up and up from here.
Hoping you’re all having a great week, and happy Wednesday!
One Pan Chicken and Wild Rice Casserole
Servings: 6 servings
Calories Per Serving: 489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- kosher salt and pepper
- 2 cloves garlic, minced or grated
- 6 ounces cremini mushrooms
- 2 ounces wild mushrooms
- 1 Honeycrisp apple, thinly sliced
- 2 tablespoons fresh chopped thyme, plus more for serving
- 2 1/2 cups low sodium chicken broth
- 1/2 cup white wine or more chicken broth
- 2 cups wild rice
- 1/2-1 pounds boneless skinless chicken breasts, cut into bite size pieces
- 2 cups baby spinach
- 1 1/2 cups shredded Gruyère cheese
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- 1. Preheat the oven to 400 degrees F. 2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer. 3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach. 4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!
ps. having leftovers of this dish for dinner tonight, because comfort is totally needed right now.