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Creamy Chicken And Cranberry Wild Rice Bake – Cozy Dinner Recipe

Creamy chicken cranberry wild rice bake combines tender wild rice, shredded chicken, and tart dried cranberries in a rich sauce. Baked until bubbling at the edges and 165°F in the center, it makes a cozy one-dish dinner.
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Prep Time 15 minutes
Cook Time 1 hour 38 minutes
Resting 10 minutes
Total Time 2 hours 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the wild rice
  • 1 cup wild rice rinsed
  • 4 cups water
  • 1 tsp kosher salt divided
For the creamy sauce
  • 4 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 tsp black pepper
For the bake
  • 1 tsp canola oil for greasing the baking dish
  • 3 cups chicken cooked, shredded
  • 0.75 cup dried cranberries

Equipment

  • 1 2-quart saucepan
  • 1 3-quart saucepan
  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 350°F.
Cook the wild rice
  1. Combine the rinsed wild rice, water, and 1/2 teaspoon of the salt in a 2-quart saucepan.
  2. Bring the mixture to a boil.
  3. Reduce the heat to low, cover, and simmer for 45–60 minutes, until tender and most grains have split.
  4. Drain the rice well and set aside.
Make the sauce
  1. Melt the butter in a 3-quart saucepan over medium heat, then add the onion and celery and cook for 5–7 minutes, until softened.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the chicken broth and heavy cream.
  4. Bring the sauce to a gentle simmer and cook for 4–6 minutes, whisking often, until thickened enough to coat the back of a spoon.
  5. Remove the saucepan from the heat and whisk in the sour cream, remaining 1/2 teaspoon salt, and black pepper.
Assemble and bake
  1. Grease a 9x13-inch baking dish with the canola oil.
  2. In a large bowl, combine the cooked wild rice, chicken, cranberries, and sauce.
  3. Transfer the mixture to the baking dish.
  4. Bake for 30–35 minutes, until bubbling at the edges and the center reaches 165°F.
  5. Rest for 10 minutes before serving.

Notes

For the best texture, drain the cooked wild rice well before combining it with the sauce. Refrigerate leftovers for 3–4 days; this casserole can be frozen. For a dairy-free version, use dairy-free butter, cream, and sour cream alternatives; the texture may vary.