Chicken, Leek and Wild Rice Casserole

By • October 31, 2016 1 Comments

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Author Notes: If you happen to have any leftover roasted chicken or wild rice hanging around in your fridge, this is the way to use them. And even if you don't, it's worth making some just to make this casserole happen. It's pure comfort food. Sarah | Wisconsin from Scratch

Food52 Review: Comfort food in the Midwest is synonymous with the term “hot dish.” Sarah’s recipe meets all the criteria for a satisfying, flavorful, one-dish meal. Using leftover chicken or turkey and wild rice, this dish comes together in about 10 minutes. Use as a base and experiment to your heart’s content!marymichael


Serves about 6

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large leek, white and light green part only, chopped
  • 8 ounces cremini mushrooms, roughly chopped
  • 2 celery stalks, chopped
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 1/2 cups cooked wild rice
  • 1 1/2 cups roasted chicken, chopped
  • 1 1/2 tablespoons butter, melted
  • 1 cup oyster crackers, crushed
  • Tabasco or other hot sauce for serving
  1. Preheat oven to 350° F.
  2. Heat butter and olive oil in a large pan over medium heat. Once hot, and the butter is melted, add the leeks, mushrooms, celery, thyme, salt, and pepper. Cook until vegetables are soft and fragrant, about 5-7 minutes.
  3. Sprinkle flour over the vegetables, then continue to cook, stirring, so the flour coats the vegetables. Once veggies are coated, cook for about 1 minute, then add the milk and chicken broth. Bring to a boil, then reduce heat to low and simmer until sauce thickens slightly, about 5 minutes.
  4. Stir in the cheese and sour cream until well-combined. Once the cheese is melted, stir in the cooked wild rice and chicken. Season to taste with additional salt and pepper, if desired.
  5. Pour 1 1/2 tablespoons of melted butter into a small bowl. Add the crushed oyster crackers and mix together.
  6. Pour the wild rice mixture into a medium sized (1.5 quart) baking dish or casserole dish. Top evenly with the crushed cracker mixture. Place in the oven and bake until the topping is golden brown and filling is hot and bubbling, about 25-30 minutes. Cool slightly, then serve with a generous splash of hot sauce.

More Great Recipes:
Entrees|Rice & Grains|Chicken|Olive Oil

Topics: Make-Ahead Meals, Quinoa & Other Grains, Meat, Leftovers