Description

A comforting, creamy casserole designed for single diners or couples that uses affordable ingredients like rotisserie chicken and wild rice blend. It makes two satisfying servings and reheats beautifully for leftovers.

Ingredients

Scale

1 cup wild rice blend (dry)
2 cups chicken broth (low-sodium)
2 tablespoons butter
1/2 cup chopped onion (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons all-purpose flour
2 cups chicken broth (for sauce)
0.5 cup heavy cream or half-and-half
0.5 cup shredded sharp cheddar cheese
2 cups shredded rotisserie chicken
1.5 cups frozen mixed vegetables
Salt and black pepper to taste

Instructions

Rinse the wild rice blend. In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add chopped onion (if using) and sauté for 2 minutes until soft. Add garlic powder and onion powder, cooking for 30 seconds until fragrant.
Stir in 2 tablespoons of flour and cook for 1 minute to create a roux. Slowly pour in 2 cups of chicken broth while whisking vigorously to prevent lumps. Simmer for 2-3 minutes until thickened.
Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
Add the cooked rice, shredded rotisserie chicken, and frozen mixed vegetables to the skillet. Stir to combine. Season with salt and black pepper to taste.
Preheat oven to 375°F (190°C). Pour the mixture into a small baking dish (6×6 or 7×7 inch). Sprinkle with extra cheese or breadcrumbs if desired.
Bake for 15-20 minutes until the top is golden brown and edges are bubbling. Let rest for 5 minutes before serving.

Notes

This recipe is designed to make two large servings. It stores well in the refrigerator for 3-4 days or can be frozen for up to 3 months. When reheating, add a splash of milk or broth to restore creaminess. If using a quick-cook rice blend, adjust simmering time accordingly. For a gluten-free version, substitute the flour with cornstarch mixed with cold water.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/2 of the recipe
Calories: 450
Sugar: 4
Sodium: 600
Fat: 18
Saturated Fat: 8
Carbohydrates: 40
Fiber: 4
Protein: 25

Keywords: budget friendly, chicken casserole, wild rice, single serve, rotisserie chicken, creamy rice, easy dinner, meal prep, comfort food