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It’s hearty enough to crush cravings, cozy enough to hug your soul, and glamorous enough to impress guests who “don’t eat carbs.”

A creamy, veggie-packed chicken and wild rice casserole that delivers hearty comfort in one dish, baked to golden perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup wild rice uncooked
  • 2 ½ cups vegetable broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 small onion chopped
  • 2 cups chopped mushrooms
  • 1 ½ cups cooked chickpeas vegan substitute for chicken
  • 1 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp thyme
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Lightly oil casserole dish.
  2. Cook wild rice in vegetable broth until tender, about 30 minutes.
  3. In skillet, heat olive oil. Sauté onion, carrots, celery, and mushrooms until soft.
  4. Sprinkle flour into skillet, stir well. Slowly whisk in almond milk to create creamy sauce.
  5. Stir in garlic powder, thyme, salt, and pepper. Simmer until thickened.
  6. Combine rice, chickpeas, vegetables, and sauce in casserole dish. Mix well.
  7. Bake uncovered 25–30 minutes until top is lightly golden and bubbling.
  8. 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.