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!
Equipment
- grater
- small pot with lid
- large oven-safe skillet with lid
- spatula
- 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
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