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Chicken and Wild Rice Bake with Cranberries and Pecans

Chicken and wild rice bake with cranberries and pecans combines tender wild rice and shredded chicken in a creamy mushroom sauce. It bakes under a crunchy pecan topping until bubbling around the edges and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
resting 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup wild rice
  • 4 cups water
For the casserole
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups cooked shredded chicken
  • 0.5 cup dried cranberries
For the topping
  • 0.5 cup pecans chopped

Equipment

  • 1 3-quart saucepan
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Cook the rice
  1. Rinse the wild rice under cold water, then combine it with the water in a 3-quart saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 45–60 minutes, until the grains are tender and split open; drain any excess water.
Make the casserole
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Melt the butter in a 12-inch skillet over medium heat; add the onion, celery, and mushrooms and cook for 7–9 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  3. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk. Add the thyme, salt, and pepper; simmer for 3–5 minutes, whisking often, until the sauce thickens.
  4. Combine the cooked rice, chicken, and cranberries with the sauce in a large bowl, then spread the mixture in the prepared baking dish.
Bake with the pecans
  1. Bake uncovered for 15 minutes, scatter the pecans over the top, and bake for another 10–15 minutes, until bubbling around the edges and the center reaches 165°F.
  2. Let the bake rest for 10 minutes before serving.

Notes

For the best texture, cook the wild rice until the grains are tender and split open, then drain any excess water. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free version, use plant-based butter and unsweetened, unflavored plant milk.