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Creamy Chicken and Cranberry Wild Rice Bake

Creamy chicken and cranberry wild rice bake brings tender wild rice, shredded chicken, sharp cheddar, and tart dried cranberries together in a bubbling casserole. Bake it uncovered in a 9x13-inch dish until the center reaches 165°F.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked wild rice blend
  • 3 cups water
  • 3 tbsp unsalted butter divided (1 tablespoon for the dish and 2 tablespoons for the sauce)
  • 1 yellow onion medium, finely diced
  • 0.25 cup all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
  • 3 cups cooked chicken shredded
  • 0.75 cup dried cranberries

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Combine the wild rice blend and water in a medium saucepan.
  2. Bring the mixture to a boil.
  3. Cover, reduce the heat to low, and simmer until tender, about 35–50 minutes or according to the package directions.
  4. Drain any excess water.
  5. Heat the oven to 350°F.
  6. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  7. Melt the remaining 2 tablespoons butter in a large saucepan over medium heat.
  8. Add the onion and cook until softened, about 4–5 minutes.
  9. Stir in the flour and cook for 1 minute, stirring constantly.
  10. Gradually whisk in the chicken broth and heavy cream.
  11. Stir in the thyme, salt, and pepper.
  12. Cook, whisking often, until thickened, about 3–5 minutes.
  13. Remove the sauce from the heat.
  14. Stir in the cheddar until melted.
  15. Combine the cooked rice, chicken, dried cranberries, and sauce in a large bowl.
  16. Spread the mixture evenly in the prepared baking dish.
  17. Bake uncovered until bubbling and the center reaches 165°F, about 25–30 minutes.
  18. Let the casserole rest for 10 minutes before serving.

Notes

For tender rice, check it at the start of the package’s cooking-time range. Refrigerate leftovers for 3–4 days; freezing is suitable. For a gluten-free option, use a gluten-free 1:1 flour blend.