The Bluster and the Burrow
Chicken and Wild Rice Casserole without Soup
This chicken and wild rice casserole is creamy, savory, and deeply comforting, built from real ingredients like homemade stock, Gruyère, and deeply browned mushrooms—no canned soup required. A cranberry-rosemary topping adds brightness and texture, keeping this cozy classic balanced, elegant, and quietly unforgettable.
Print Recipe
Equipment
- Instant Pot optional
Ingredients
- 2 ½ cups chicken diced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ cup dark brown sugar
- 1 ½ cup fresh cranberries
- ½ teaspoon dried rosemary
- ½ cup breadcrumbs
- 1 ½ cup wild rice
- 3 cup chicken stock
- 8 ounces mushrooms
- 1 small onion diced
- 1 teaspoon fish sauce
- 2 ½ cups heavy cream
- 2 cups gruyere shredded
- ½ teaspoon cinnamon
- 1 teaspoon cayenne
- 1 tablespoon garlic powder
Instructions
Cook the Chicken
- Weigh the chicken and multiply the pounds by 8 minutes for cook time.
- Place the whole chicken in the Instant Pot with 1 cup water and 2 teaspoons salt.
- Seal the lid, set to Manual / High Pressure, and cook for the calculated time.
- Allow a natural pressure release.
- Remove the chicken and shred or dice once cool enough to handle.
Cook the Wild Rice
- Measure the liquid amount listed on your wild rice package using chicken stock.
- Add thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer uncovered for about 45 minutes, until tender.
- Drain excess liquid and remove bay leaves.
Make the Cream Sauce
- Preheat the oven to 375°F
- Melt butter in a large skillet over medium heat.
- Add mushrooms, onion, fish sauce, and salt. Cook for about 10 minutes, until deeply browned.
- Stir in cinnamon, coating everything evenly.
- Add heavy cream, bring just to a low boil, then reduce to a simmer until thickened.
- Stir in Gruyère, garlic powder, and cayenne. Taste and adjust seasoning.
Make Cranberry Topping
- Melt butter in a small saucepan. Add brown sugar and salt until melted.
- Stir in dried rosemary and let bubble for 2 minutes.
- Add cranberries and cook on medium-low for 5 minutes.
- Remove from heat, stir in breadcrumbs, and set aside.
Assemble the Casserole
- Combine cooked wild rice and chicken. Pour sauce over and mix well.
- Taste—this is your last chance to adjust salt and pepper.
- Transfer to a greased 9×13 baking dish.
- Spread cranberry topping evenly over the surface.
- Bake for 15–20 minutes, until bubbling and golden.
- Rest for 10 minutes before serving.
Notes
- Don’t rush the mushrooms. Browning equals flavor—pale mushrooms mean a flat sauce.
- Gently heat the cream. You don’t want it to split.
- Taste at every stage. Especially before baking. Cold food lies; hot food tells the truth.
- Make it ahead: Assemble fully, refrigerate up to 24 hours, then bake uncovered. Add 5–10 minutes if cold from the fridge.
Storage
- Store leftovers covered in the fridge for up to 4 days.
- Freeze tightly wrapped portions for up to 2 months (expect a slightly softer texture).
Reheating
- Oven: Cover with foil and reheat at 350°F until warmed through.
- Microwave: Reheat gently in short bursts to avoid splitting the sauce.
Nutrition
Calories: 806kcal | Carbohydrates: 34g | Protein: 14g | Fat: 69g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Cholesterol: 118mg | Sodium: 334mg | Potassium: 331mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1023IU | Vitamin C: 3mg | Calcium: 283mg | Iron: 1mg
