Chicken and Wild Rice Casserole Recipe
Let’s be honest—casseroles are the yoga pants of dinner: stretchy, forgiving, and hiding way more comfort than they should.
This chicken and wild rice casserole takes classic comfort food and sneaks in earthy grains, creamy sauce, and veggie-packed satisfaction.
It’s hearty enough to crush cravings, cozy enough to hug your soul, and glamorous enough to impress guests who “don’t eat carbs.”
Forget boring takeout—this baked beauty gives flavor, nutrition, and leftovers that actually taste better the next day.
Basically, it’s dinner multitasking like every overworked woman—reliable, fuss-free, and always there when life gets dramatic.

It’s hearty enough to crush cravings, cozy enough to hug your soul, and glamorous enough to impress guests who “don’t eat carbs.”
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil casserole dish.
- Cook wild rice in vegetable broth until tender, about 30 minutes.
- In skillet, heat olive oil. Sauté onion, carrots, celery, and mushrooms until soft.
- Sprinkle flour into skillet, stir well. Slowly whisk in almond milk to create creamy sauce.
- Stir in garlic powder, thyme, salt, and pepper. Simmer until thickened.
- Combine rice, chickpeas, vegetables, and sauce in casserole dish. Mix well.
- Bake uncovered 25–30 minutes until top is lightly golden and bubbling.
- Rest 5 minutes before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (per serving)
- Iron: 18%
- Folate: 16%
- Vitamin C: 12%
- Magnesium: 14%
- Potassium: 15%
Additional Notes & Tips
- Add chopped spinach before baking for extra greens.
- Top with breadcrumbs for a crispy finish.
- Make ahead and freeze for stress-free weeknights.








