Creamy Chicken and Wild Rice Sweet Potato Casserole

Hi, I’m Chef Emma! Fall weekends at my house usually mean one thing: comfort food that can feed a crowd. When I need a meal that’s wholesome, filling, and packed with seasonal flavors, this Creamy Chicken and Wild Rice Sweet Potato Casserole is my absolute favorite. It’s a complete dinner in one dish, combining nutty wild rice, tender roasted sweet potatoes, and juicy chicken in a creamy, herb-infused sauce.

What I love most about this recipe is how it bridges the gap between healthy and comforting. The wild rice adds a wonderful chewiness that pairs perfectly with the softness of the sweet potatoes, while the creamy sauce brings everything together in a rich, savory hug. It’s perfect for meal prepping on a Sunday or serving as a hearty weeknight dinner that warms you from the inside out.

Creamy Chicken and Wild Rice Sweet Potato Casserole

A hearty, all-in-one casserole featuring tender chicken, nutty wild rice, and roasted sweet potatoes in a creamy herb sauce. Perfect for cozy family dinners.

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Ingredients Equipment Method Notes

Ingredients

  

• 2 large Sweet potatoes peeled and cubed (1/2 inch pieces)
• 1 lb Boneless skinless chicken breasts cut into bite-sized pieces
• 1 cup Uncooked wild rice blend rinsed
• 1 onion diced
• 2 cloves Garlic minced
• 3 cups Chicken broth
• 1 cup Heavy cream or half-and-half
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 cup Parmesan cheese grated (optional)

See also  Loaded Mashed Potato Bites (Bite-Sized Party Food)

Equipment

• 9×13 inch Casserole Dish
• Large Skillet or Dutch Oven
• – Mixing bowl

Method

 

1. Prep Rice: In a pot, combine the rinsed wild rice and chicken broth. Bring to a boil, reduce heat, and simmer for 40-45 minutes until tender. Drain any excess liquid if necessary.
2. Roast Sweet Potatoes: While rice cooks, toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20 minutes until tender.
3. Cook Chicken: In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add chicken, onion, thyme, rosemary, salt, and pepper. Cook until chicken is browned and cooked through (about 6-8 minutes). Add garlic and cook for 1 minute more.
4. Make Sauce: Lower heat and stir in the heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
5. Assemble: In a large greased 9×13 inch casserole dish, combine the cooked wild rice, roasted sweet potatoes, and creamy chicken mixture. Stir gently to combine.
6. Bake: Top with Parmesan cheese if using. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
7. Serve: Let stand for 5 minutes before serving to allow the sauce to set.

Notes

Ensure your wild rice is fully cooked before assembling, as it won’t cook much more in the oven.
Calories: 420
Protein: 28

Nutrition Facts

Tips and Variations for Chicken Wild Rice Casserole

• Short on Time? Use a store-bought rotisserie chicken instead of cooking your own. Simply shred the meat and toss it in—it saves about 20 minutes of prep time!​
• Veggie Boost: Add chopped kale or spinach during the last few minutes of cooking. The residual heat will wilt the greens perfectly, adding color and extra nutrition without extra pots.
• Dairy-Free Swap: You can make the creamy sauce dairy-free by using coconut milk or a cashew-based cream. The slight sweetness of coconut milk actually complements the sweet potatoes beautifully.​
• Texture Crunch: For a bit of crunch, top the casserole with slivered almonds or crushed pecans before baking. The nutty flavor enhances the wild rice perfectly.​

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