Wild Rice Casserole is a soul-warming dish that brings together tender chicken, nutty wild rice, and a vibrant medley of vegetables. The combination of earthy mushrooms, sweet potatoes, and the slight tang of dried cranberries creates a complex yet comforting flavor profile. This dish is ideal for chilly evenings, family gatherings, or when you need a nourishing, wholesome meal.
Ingredients Overview
Every ingredient in this recipe contributes to its depth and texture, making each bite satisfying. The chicken breast provides lean protein, while wild rice adds a nutty chewiness that balances well with the softer vegetables. Sweet potatoes lend a touch of natural sweetness, while Brussels sprouts (or broccoli) add an earthy bitterness that complements the dish. The mushrooms enhance the umami notes, and the dried cranberries offer a hint of tartness that contrasts beautifully with the savory elements. Finally, the sliced almonds introduce a delicate crunch that rounds out the dish.
For substitutions, tofu or white beans can replace the chicken for a vegetarian alternative. Brown rice or quinoa can be used instead of wild rice, though the flavor and texture will vary. Swap cranberries for raisins or chopped dried apricots for a different kind of sweetness.
Step-by-Step Cooking Guide
Preparing the Chicken
Searing the chicken properly is crucial to locking in moisture and building flavor. Start by heating olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the pan, allowing them to develop a golden-brown crust. This step not only improves texture but also enhances the overall taste of the dish. Flip the chicken occasionally to ensure even cooking, and once it reaches an internal temperature of 165°F, remove it from the heat. Letting the chicken rest before cutting ensures that the juices redistribute, preventing dryness.
Sautéing the Vegetables
A good sauté intensifies the natural sweetness of vegetables and helps create layers of flavor. Using the same skillet, add more olive oil and toss in the diced onion, minced garlic, and sweet potatoes. Cook them until the onions turn translucent and fragrant. Then, introduce Brussels sprouts (or broccoli) and mushrooms, stirring them into the mix. Seasoning with paprika, salt, and pepper at this stage allows the spices to infuse into the vegetables, enhancing their taste. Stir frequently to prevent burning, allowing the vegetables to become tender yet still retain some texture.
Combining Ingredients
Bringing all the components together is where the magic happens. Pour half of the chicken broth into the skillet, covering it to let the vegetables steam gently. This helps them soften while absorbing the savory broth. As the flavors meld, cut the cooked chicken into bite-sized cubes. In a 9×13-inch baking dish, spread the cooked wild rice evenly, then layer the diced chicken, sautéed vegetables, and dried cranberries. Pour the remaining broth over the dish, ensuring everything is moistened and combined.
Baking for Flavor Infusion
A short stint in the oven allows the ingredients to fully integrate. The gentle heat helps the flavors mingle while slightly crisping the almonds on top, adding an irresistible crunch. Baking at 350°F for 10 minutes is enough to bring everything together without overcooking the dish. Keeping an eye on the oven prevents excessive drying, ensuring a moist and flavorful final result.
Recipe Tips & Frequently Asked Questions
Best wild rice mix:
A combination of long-grain wild rice and brown rice provides the perfect texture.
Make-ahead and storage tips:
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Adjusting seasoning levels:
Taste before baking and tweak salt, pepper, or paprika based on preference.
Can I use a different type of rice?
Brown rice or quinoa can work, but they won’t have the same chewy texture.
How do I make this soup dairy-free?
The recipe is naturally dairy-free, but ensure your broth has no hidden dairy additives.
What’s the best way to store and reheat leftovers?
Reheat in a skillet with a splash of broth to maintain moisture.
What to Serve With This Recipe
This dish pairs beautifully with crusty whole-grain bread, cornbread, or a simple green salad for a balanced meal. For beverages, a cup of herbal tea, a light white wine, or even a spiced cider complements the warmth of the soup.
Variations and Customization
For a vegetarian version, swap chicken for chickpeas or firm tofu, adjusting the seasonings accordingly. Adding a creamy element like coconut milk or cashew cream can create a richer texture. Experiment with pecans instead of almonds or swap dried cranberries for chopped dried figs to explore new flavor combinations.
This Minnesota Wild Rice Soup is more than just a meal—it’s a comforting embrace in a bowl. The combination of wholesome ingredients, bold flavors, and nourishing textures makes it a dish worth sharing. Whether you follow the recipe exactly or tweak it to suit your taste, it’s a timeless classic that brings warmth and satisfaction to any table.
Ingredients
1.5-2 lbs. chicken breast
2 tbsp. olive oil
1 onion, diced
1 garlic clove, minced
2 medium sweet potatoes, diced
1 lb. Brussels sprouts or broccoli, chopped
1 cup mushrooms, diced
1 cup wild rice mix, cooked
2 tbsp. paprika
Salt and pepper, to taste
1 cup low-sodium chicken broth
½ cup dried cranberries
½ cup sliced almonds
Instructions
Heat a large skillet over medium-high heat and drizzle in one tablespoon of olive oil. Place the chicken breasts in the pan, season generously with salt and pepper, and sear until golden brown. Flip occasionally, ensuring even cooking until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside to rest.
Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, minced garlic, and sweet potatoes. Sauté until the onions become soft and translucent. Stir in the Brussels sprouts (or broccoli) along with the mushrooms. Season with paprika, salt, and pepper, mixing well to evenly coat the vegetables. Continue cooking for about five minutes, stirring frequently.
Pour in half a cup of the chicken broth, cover the skillet, and let the vegetables steam for an additional five minutes. Meanwhile, cut the cooked chicken into bite-sized cubes and preheat the oven to 350°F.
In a 9×13-inch baking dish, spread the cooked wild rice evenly. Add the diced chicken, sautéed vegetables, and dried cranberries. Pour the remaining half-cup of chicken broth over the mixture, ensuring the ingredients are well combined. Sprinkle the sliced almonds on top for a crunchy finish.
Place the baking dish in the preheated oven and bake for 10 minutes, allowing the flavors to meld together. Remove from the oven and serve warm.
Wild Rice Casserole Recipe
Ingredients
- 1.5-2 lbs. chicken breast
- 2 tbsp. olive oil
- 1 onion diced
- 1 garlic clove minced
- 2 medium sweet potatoes diced
- 1 lb. Brussels sprouts or broccoli chopped
- 1 cup mushrooms diced
- 1 cup wild rice mix cooked
- 2 tbsp. paprika
- Salt and pepper to taste
- 1 cup low-sodium chicken broth
- ½ cup dried cranberries
- ½ cup sliced almonds
Instructions
- Heat a large skillet over medium-high heat and drizzle in one tablespoon of olive oil. Place the chicken breasts in the pan, season generously with salt and pepper, and sear until golden brown. Flip occasionally, ensuring even cooking until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside to rest.
- Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, minced garlic, and sweet potatoes. Sauté until the onions become soft and translucent. Stir in the Brussels sprouts (or broccoli) along with the mushrooms. Season with paprika, salt, and pepper, mixing well to evenly coat the vegetables. Continue cooking for about five minutes, stirring frequently.
- Pour in half a cup of the chicken broth, cover the skillet, and let the vegetables steam for an additional five minutes. Meanwhile, cut the cooked chicken into bite-sized cubes and preheat the oven to 350°F.
- In a 9×13-inch baking dish, spread the cooked wild rice evenly. Add the diced chicken, sautéed vegetables, and dried cranberries. Pour the remaining half-cup of chicken broth over the mixture, ensuring the ingredients are well combined. Sprinkle the sliced almonds on top for a crunchy finish.
- Place the baking dish in the preheated oven and bake for 10 minutes, allowing the flavors to meld together. Remove from the oven and serve warm.
Notes
- Cooking 1 cup of wild rice takes about 45 minutes, so save time by preparing it the night before.
- Caramelize onions by adding a small amount of sugar while they cook for a deeper, richer flavor.
- Swap dried cranberries for diced apples if you prefer a natural sweetness.
- Nutrition analysis is based on 24 oz. of raw, boneless, skinless chicken breast and Brussels sprouts as the vegetable choice.
