Entree: United States – Upper Midwest (Minnesota) – Minnesota Wild Rice Casserole

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 cup (170 g) uncooked wild rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth for cooking rice
- 1 lb (450 g) boneless skinless chicken breasts (about 2 medium), cooked and shredded
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, about 1 cup chopped (6 oz / 170 g)
- 2 celery stalks, chopped (about 1/2 cup; 60 g)
- 2 garlic cloves, minced (about 6 g)
- 3 tbsp (42 g) unsalted butter, divided
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) half-and-half (or 1 cup heavy cream for richer)
- 1/2 cup (120 g) sour cream
- 2 large eggs, beaten
- 1 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (115 g) shredded sharp cheddar cheese
- 1 cup (60 g) crushed buttery crackers (Ritz-style) or panko crumbs
- 2 tbsp (28 g) melted butter (for topping)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A hearty baked main-course casserole featuring Minnesota's signature wild rice, tender shredded chicken, sautéed mushrooms and a creamy cheese sauce, finished with a buttery cracker topping. It combines protein, grain, and vegetables to serve as a complete meal.

Regional Notes:
This Upper Midwest (Minnesota) version highlights native wild rice and local mushrooms and uses shredded chicken (or turkey) for a traditional, home-style entrée. Unlike simplified cream-of-soup versions, this casserole uses a from-scratch creamy roux with sour cream and cheddar for a richer, Midwest comfort-food finish.

1. Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch (23x33 cm) baking dish or coat it with nonstick spray.
2. Cook the wild rice: In a medium saucepan bring 3 cups (720 ml) water or broth to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer until tender and kernels have split, about 40–50 minutes. Drain any excess liquid and set the cooked rice aside.
3. Poach or cook the chicken: Place the chicken breasts in a saucepan and cover with water or broth. Bring to a gentle simmer and cook until the internal temperature reaches 165°F (74°C), about 12–15 minutes depending on thickness. Transfer to a cutting board, let cool slightly, then shred with two forks. Set aside.
4. Sauté the vegetables: In a large skillet over medium heat, melt 2 tbsp (28 g) butter. Add the chopped onion and celery and cook until softened, about 4–5 minutes. Add the sliced mushrooms and cook until their liquid mostly evaporates and they brown lightly, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more.
5. Make the creamy sauce: Push the vegetables to one side of the skillet (or remove briefly) and add the remaining 1 tbsp (14 g) butter. Sprinkle the flour over the vegetables and butter, stirring constantly, and cook 1–2 minutes to remove the raw flour taste. Gradually whisk in the 2 cups (480 ml) chicken broth and 1 cup (240 ml) half-and-half until smooth. Bring to a gentle simmer and cook until slightly thickened, about 3–5 minutes. Remove from heat and stir in the sour cream, shredded cheddar, dried thyme, salt, and pepper until the cheese melts and the sauce is uniform.
6. Combine casserole ingredients: In a large bowl, combine the cooked wild rice, shredded chicken, and the creamy vegetable-cheese sauce. Stir in the beaten eggs to help bind the casserole. Taste and adjust seasoning.
7. Assemble: Transfer the mixture into the prepared baking dish and smooth the top. In a small bowl, combine the crushed crackers (or panko) with the 2 tbsp (28 g) melted butter and sprinkle evenly over the casserole.
8. Bake: Bake uncovered in the preheated 350°F (175°C) oven until the casserole is bubbly and the topping is golden, about 25–30 minutes. If you prefer a browner top, broil 1–2 minutes while watching closely.
9. Rest and serve: Let the casserole rest 8–10 minutes before serving to firm up. Garnish with chopped fresh parsley, if using. Serve hot as a complete main course.