Crockpot Creamy Chicken And Wild Rice Casserole Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, wild rice, mushrooms, onion, garlic, thyme, and chicken broth.
• STEP 2.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
• STEP 3.In a separate saucepan, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes until lightly golden.
• STEP 4.Slowly whisk in milk and continue cooking until the mixture thickens.
• STEP 5.Stir in the cooked chicken, rice, and vegetable mixture from the slow cooker into the saucepan.
• STEP 6.Season with salt, pepper, and any additional herbs or spices to taste.
• STEP 7.Cook for an additional 10-15 minutes until the flavors are well combined.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• You can use boneless, skinless chicken breasts or thighs for this recipe.
• Feel free to add other vegetables like carrots or peas for extra flavor and nutrition.
• If you prefer a thicker sauce, you can add more flour to the roux.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the microwave or on the stovetop until heated through.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the casserole in the microwave or on the stovetop until heated through.
• Serve the creamy chicken and wild rice casserole hot as a main dish with a side of crusty bread or a green salad.