Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice

This Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice is what dinner dreams are made of! Sautéed brussels sprouts, tender chicken and wild rice are tossed in a rich and creamy cheddar cheese sauce for a hearty yet nourishing meal. This is made almost fully in one pan using simple ingredients (no canned soups) and will surely be a hit!

Chicken and rice casseroles were always in the dinner rotation growing up. Unlike my mom’s recipe, we’re ditching the canned cream of mushroom soup and instead making a simple cheddar cheese sauce that marries all the ingredients together. It’s really not that much harder than opening a can!

And this Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice is truly a one-stop-shop. You get a hefty dose of protein, fiber, carbs and fat all in one dish! Which means less dishes, less effort and more time enjoying your meal. That’s a win in my book.

Although it may just look like a pile of mush, I swear this is one of those recipes that’s impossible not to love! I’m confident this will be a crowd-pleaser amongst adults, kids and everyone in between. We’ve already made it 3 times and don’t have plans to stop anytime soon! Enjoy 🙂

Why You’ll Love this Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice

• This casserole is gluten free and packed with protein & cruciferous vegetables!
• Unlike most chicken and wild rice recipes, this one has no canned soups.
• This Cheesy Chicken and Brussels Sprouts Casserole is a balanced and satisfying dish.
• It uses simple ingredients that you can find at any grocery store!
• The creamy cheddar cheese sauce really brings it all together.
• It’s a unique way to enjoy brussels sprouts when you need a change of pace.

What You Need to Make this Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice

• Wild Rice Blend: Wild rice tends to be a bit longer, sturdier and has a more nutty, earthy flavor. You can definitely substitute a quicker cooking and more readily available rice such as white or brown rice but it may get a bit mushy after baking in the oven.
• Olive Oil or Avocado Oil: For sautéing the brussels sprouts and chicken.
• Yellow Onion: 1 small yellow onion, diced.
• Brussels Sprouts: One of my absolute favorite veggies and it works so well here because it’s less prone to getting mushy and soggy! Quarter them lengthwise, or just cut them in half if they are really small.
• Garlic: Fresh minced garlic in everything, obviously.
• Kosher Salt, Black Pepper & Paprika: This is simply seasoned and we let the natural ingredients and cheddar sauce shine!
• Chicken Breast: We’re using boneless, skinless chicken breast here as a lean option but chicken thighs would work as well. I highly recommend dry brining the chicken for the best flavor and texture.
• Butter: Preferably unsalted so that you can control the amount of salt you add.
• Flour: An equal ratio of butter or flour is the base of our roux. I personally used Bob’s Red Mill Gluten Free 1-to-1 flour to keep this gluten free, but normal all-purpose flour will work too!
• Milk: Whichever kind you have on hand! For me, that’s always 2%.
• Chicken Broth: More liquid to thin out the cheese sauce. You could also just substitute more milk.
• Sharp Cheddar Cheese: I highly recommend shredding your own cheese instead of buying pre-shredded because those have caking agents which will prevent it from melting as well.
• Dijon Mustard: We’re only using a small amount in here but it really adds depth of flavor.

How To Make this Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice

Prepare Wild Rice & Dry Brine the Chicken:

Start by cooking your wild rice in water (or broth for more flavor) according to package instructions. This can take a while so be sure to prep it well ahead of time.

This next step is technically optional but definitely encouraged for the best flavor and texture! After cutting the chicken into bite-sized pieces, season it heavily with kosher salt and let it sit at room temperature for at least 20 minutes. This acts as a “dry brine” to season it from the inside out and will keep it moist.

Then, preheat your oven to 375F.

Sauté the Brussels Sprouts & Chicken:

Next, bring a large oven-safe pan to medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Then, add onion, brussels sprouts, salt and pepper. Cook, stirring occasionally, for about 3-4 minutes. The onions should be starting to turn translucent and the brussels will begin to turn a bright green but won’t be fully cooked through yet.

Add garlic and cook for 1 minute longer. Then, remove it all from the pan and set aside.

Add a bit more oil to the pan. Then add chicken and spread out in the pan so that nothing is overlapping. Season with black pepper. Let cook undisturbed for 2 minutes. Flip and continue cooking for 2 more minutes or until golden on all sides.

Remove chicken from the pan and place it into the bowl with the brussels sprouts mixture.

Make the Roux & Turn it into a Cheese Sauce:

Then, reduce the pan heat to low. Add butter and let it melt. Once melted, add flour and whisk constantly for 2-3 minutes until it’s darkened in color slightly.

While whisking, slowly pour in the milk, followed by the broth. Then, add in the cheese and stir until smooth and melted.

Once melted, turn off the heat. Add in the dijon, paprika and season to taste with salt.

Toss the Chicken, Wild Rice & Brussels Sprouts in the Cheese Sauce:

Add back in the chicken, brussels sprouts mixture and cooked wild rice. Stir until everything is combined.

At this point, if you want to get fancy, you could top it with something extra such as breadcrumbs or more shredded cheddar cheese. I personally didn’t find it necessary and love it as is!

Bake, Cool & Enjoy:

Cover the pan with a lid or foil and place it into the oven to bake for 20 minutes. Let it cool for 10-15 minutes before digging in. Enjoy!

What is Wild Rice? Can I Use a Different Variety of Rice?

Wild rice is the grain of an aquatic plant, so it’s technically different than rice (who knew!?) It’s characterized by its black color, long, thin & firm texture as well as an earthy, nutty flavor. It’s primarily grown and harvested in the United States and Canada.

From a nutrition perspective, wild rice is higher in protein and fiber compared to white rice, yet is lower in calories. It’s also rich in antioxidants!

Now, for this Cheesy Chicken and Brussels Sprouts Casserole recipe we are using a wild rice blend. These blends are a mix of several different types of rice including wild rice, brown rice, red rice and black rice.

I highly recommend using wild rice for this recipe as it won’t get as soggy when you bake it in the oven. Plus, it adds some color and nutrients to this dish! However, you can also try using white or brown rice. I’d recommend only cooking it until al-dente.

Want to Make this Recipe Even Faster? Here’s How!

First, swap the chicken breast for some rotisserie chicken! You can either cube it or shred it, and then totally skip step #5. This will cut down on at least 5 minutes of cooking time.

Secondly, you can choose to serve this Creamy Chicken and Brussels Sprouts Casserole right away instead of transferring it to the oven to bake further. If you’re going this route, I’d recommend sautéing the brussels sprouts for a few additional minutes until they’re fully tender. And of course be sure that the chicken reaches an internal temperature of at least 165F!

Expert Tips:

• Cook your wild rice well in advance: Wild rice takes a sneaky long amount of time to cook, so make sure to factor that in.
• Dry brine the chicken: You can do this while your rice is cooking! It seriously makes the chicken so much more flavorful and moist. And NO it doesn’t taste overly salty.
• Use cold milk: When making the cheese sauce, the roux will be hot so it’s good to add in cold milk to more slowly bring it to a neutral temperature. You’re less likely to get a clumpy sauce this way.
• Add milk & broth slowly, stirring after each addition: Don’t dump it all in at once! Add a bit, whisk until incorporated, and then add more.
• Shred your own cheese: Store-bought cheese simply won’t melt as well.

Substitutions:

• Wild Rice Blend: Wild rice is much sturdier than other rices so it won’t get as mushy. However, you can try this with any other rice (brown rice, white rice, etc).
• Chicken Breast: Feel free to swap in boneless, skinless chicken thighs instead! Or to make it even easier, use cubed or shredded rotisserie chicken!
• Butter: Ghee or vegan butter would also be great here.
• Chicken Broth: If you don’t want to open a new carton of broth, simply use more milk!
• Dijon Mustard: You could also use a little bit of ground mustard if you have that in your spice drawer. Otherwise, just omit it! It’s not the end of the world.

How Do I Store & Re-Heat Leftovers?

This Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice makes for great leftovers! Allow it to fully cool before transferring it to an airtight container and keeping it in the fridge. It should stay good for at least 4 days…but I doubt you’ll need to store it for that long 😉

If you prep this ahead of time and want to re-heat the entire dish, I’d recommend doing it in the oven. Bake it, covered, at 350-375F for about 30 minutes or until warm and bubbly.

If you just want to re-heat a single portion of this recipe, transfer it to a microwave-safe dish and microwave for 1-2 minutes, stirring occasionally so that it heats evenly.

Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.

Looking for more Delicious Casseroles?

• Gluten Free Chili Cornbread Casserole
• Jalapeno Popper Chicken Casserole
• Creamy Buffalo Chicken Casserole
• Curry Chicken Pot Pie
• Gluten Free Shepherd’s Pie (with Hidden Veggies!)

Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice

This Cheesy Chicken and Brussels Sprouts Casserole with Wild Rice is what dinner dreams are made of! Sautéed brussels sprouts, tender chicken and wild rice are tossed in a rich and creamy cheddar cheese sauce for a hearty yet nourishing meal. This is made almost fully in one pan using simple ingredients (no canned soups) and will surely be a hit!

Servings 6 people

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Equipment

• cutting board
• knife
• grater
• small pot with lid
• large oven-safe skillet with lid
• spatula
• large bowl
• whisk

Ingredients

• 1 cup dry wild rice blend
• olive oil
• 1 small yellow onion diced
• 1 lb brussels sprouts ends trimmed & quartered lengthwise
• 3 garlic cloves minced
• 1 lb boneless, skinless chicken breast cut into bite-sized pieces
• kosher salt to taste
• black pepper to taste
• 2 tbsp unsalted butter
• 2 tbsp gluten free 1-to-1 flour or AP flour
• 1 cup milk of choice (I used 2%)
• ½ cup chicken broth (or more milk)
• 1 heaping cup freshly shredded sharp cheddar cheese (store-bought shredded cheese won't melt as well)
• 1 tsp dijon mustard
• ½ tsp paprika

Instructions

• Start by cooking your wild rice in water (or broth for more flavor) according to package instructions. This can take a while so be sure to prep it well ahead of time.
  1 cup dry wild rice blend
• Optional but encouraged: After cutting the chicken into bite-sized pieces, season it heavily with kosher salt and let it sit at room temperature for at least 20 minutes. This acts as a "dry brine" to season it from the inside out and will keep it moist.
  1 lb boneless, skinless chicken breast, kosher salt
• Then, preheat your oven to 375F.
• Bring a large oven-safe pan to medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Then, add onion, brussels sprouts, salt and pepper. Cook, stirring occasionally, for about 3-4 minutes. Add garlic and cook for 1 minute longer. Then, remove it all from the pan and set aside.
  olive oil, 1 small yellow onion, 1 lb brussels sprouts, 3 garlic cloves, black pepper, kosher salt
• Add a bit more oil to the pan. Then add chicken and spread out in the pan so that nothing is overlapping. Season with black pepper. Let cook undisturbed for 2 minutes. Flip and continue cooking for 2 more minutes or until golden on all sides. Remove chicken from the pan and place it into the bowl with the brussels sprouts mixture.
  olive oil, 1 lb boneless, skinless chicken breast, black pepper
• Reduce heat to low. Then, add butter and let it melt. Once melted, add flour and whisk constantly for 2-3 minutes until it's darkened in color slightly.
  2 tbsp unsalted butter, 2 tbsp gluten free 1-to-1 flour
• While whisking, slowly pour in the milk, followed by the broth. Then, add in the cheese and stir until smooth and melted.
  1 cup milk of choice, ½ cup chicken broth, 1 heaping cup freshly shredded sharp cheddar cheese
• Once melted, turn off the heat. Add in the dijon, paprika and season to taste with salt.
  1 tsp dijon mustard, ½ tsp paprika, kosher salt
• Add back in the chicken, brussels sprouts mixture and cooked wild rice. Stir until everything is combined.
• Cover the pan with a lid or foil and place it into the oven to bake for 20 minutes. Let it cool for 10-15 minutes before digging in. Enjoy!

Video

Calories: 291kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Brussels Sprouts, Casserole, Cheddar, Cheese, Chicken, Cozy, dinner, Gluten Free, Wild Rice

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 211mg | Potassium: 776mg | Fiber: 5g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 67mg | Calcium: 99mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a star rating and review below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.