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Nutritional Recipes

Chicken Wild Rice Casserole

Written by COA Nutrition Team On May 10, 2019

Creamy but still healthy! This Chicken Wild Rice Casserole will be your new favorite go-to dinner because it’s so easy to feed the whole family!


  • 1 medium onion
  • 5 medium carrot
  • 5 stalk celery
  • 1 ¼ cup of pieces or sliced white mushrooms
  • 3 cloves garlic
  • 1 cup of raw wild rice
  • 3 cups of low-sodium chicken broth
  • 3 cups of rotisserie chicken
  • 8 tablespoons of unsalted butter
  • 4 tablespoons of AP flour
  • 1 teaspoon salt
  • 1 tsp poultry seasoning
  • 2 cup milk
  • ¾ cup Parmesan cheese
  • 3 cup bread cubes or stuffing cubes


  1. Preheat oven to 350 degrees F.
  2. Chop the veggies and mince the garlic. Add to a casserole dish with wild rice and chicken broth.
  3. Cover dish tightly with foil and bake for 1 hour and 15 minutes.
  4. Dice the rotisserie chicken into bite-sized pieces and set aside.
  5. When the rice is almost done cooking, melt 4 tablespoons of butter in a saucepan.  Add flour, salt and poultry seasoning; let cook for 1 minute. Add the milk and 1/2 cup Parmesan cheese; cook and stir until thickened.  Remove from heat.
  6. If you want to make the breaded topping, melt the other 4 tablespoons of butter and toss with the bread cubes.
  7. When the rice is done cooking, remove pan from the oven. Add the chicken and sauce; stir to combine.  Add the bread cubes to the top and sprinkle with the remaining Parmesan cheese.
  8. Increase the oven temperature to 400 degrees F. Return pan to the oven (uncovered) and bake for 15-20 minutes.
  9. Serve warm!

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Choose whole grains

Pick whole grains over refined grains, at least 50 percent of the time. Whole grains like brown rice and bulgur have their bran intact and thus have more fiber, B vitamins, magnesium, zinc and other nutrients. Try quinoa, whole wheat pasta, oats, farro and barley as side dishes, on top of salads and in soups.

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