Budget-Friendly Chicken and Wild Rice Casserole

Welcome back to the kitchen, friends! In this episode, we’re making a simple yet delicious Chicken and Wild Rice Casserole. This is a perfect meal for when you want something tasty without breaking the bank. Originally, I planned on a steak dinner, but with the high prices, chicken thighs were a much more budget-friendly option. This dish combines chicken with a mix of wild rice, basmati rice, mushrooms, and peas, all cooked together in a cast iron braiser for a comforting and hearty meal.
Watch as I take you through the steps, from browning the chicken to preparing the rice mixture, and finally baking it all together. This casserole is versatile and can be adapted with pork chops or any other protein you prefer. It's a great weeknight dinner idea that comes together quickly and is sure to please the whole family. Plus, I'll share some tips on how to make the most of what you have in your pantry. Let's get cooking!
Chicken Wild Rice Casserole
Ingredients:
125 mL (½ cup) wild rice
6 bone in skin on chicken thighs
Salt and pepper
Olive oil for frying
3-5 shallots, halved (or 1 onion diced)
1 stalk celery, chopped (optional)
1 small carrot, chopped (optional)
350g (12 ounces) mushrooms, quartered
2 cloves garlic, minced (optional)
250 mL (1 cup) long grain rice - basmati
5 mL (1 tsp) dried thyme
625 mL (2½ cups) chicken broth
Method:
Preheat oven to 180ºC (350ºF)
Place wild rice in a heat proof bowl and cover with hot water.
Season the chicken on both sides with salt and pepper.
Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.
Transfer browned chicken to a plate.
In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent.
Stir in the basmati, and drained wild rice.
Stir in the thyme, and continue to cook for 2-3 minutes.
Stir in the chicken stock and bring to a boil.
Return the chicken to the pan, skin side up and then transfer uncovered to oven.
Bake for 35 - 40 minutes or until chicken is cooked through.
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L1S 0E9

[@gaylesuggs8523]

I so appreciate your whole approach to cooking. Use what you have. Use what's on sale at the store. Where a substitution can be made, you explain and encourage it. You support experimentation. You explain why certain methods and equipment work, and also talk about substitutions in a way that give a timid cook confidence to "rif" on the recipe. Thanks for all of your efforts! Hope you and Julie enjoy your vacation!

[@jamesyoder11]

Honestly, we need more recipes like this. Inflation has hit a majority of us hard, and we really want something cheap, flavorful, and nutritious to make. I've been using your depression-era recipes for this, but could use these as well.

[@jjudy5869]

The best part about a chicken-n-rice casserole is that you can change up the spicing and dine from around the world.

[@AvivaHadas]

And with that I am craving chicken & rice.

[@1YzeWhoaman6821]

That rice mixture would make a perfect stuffing for some green bell peppers.

[@TheDriftwoodlover]

I like the way you think!

[@OnCorLasagna]

@@TheDriftwoodlover I like the way you like the way they think!

[@TechBearSeattle]

My grandmother used to make a Thanksgiving dressing that combined 2 parts white rice, 1 part wild rice, pork sausage, celery, onions, and mushrooms. I have used that for stuffed peppers and it was amazing.

[@gilanagelman]

Oooh. Or acorn/any winter squash!

[@kbjerke]

Meat prices have gone *NUTS!* I'm eyeing the bunnies in the back yard now, LOL!! Have a great vacation, Glen!

[@mohnnadmercedes8246]

Green tax on red meat ??

[@austin2842]

Meat rabbits are a thing.

[@kbjerke]

@@austin2842 They certainly *are.*

[@funguykel]

Same here in the states.

[@roberthunter5059]

We have a young buck that visits our yard. It's definitely tempting.

[@stormraynes1707]

Barley would work in this instead of the wild rice, and bring that nutty flavor. I know what's for dinner tonight. Thx.

[@TechBearSeattle]

Barley is under appreciated.

[@JerryB507]

I don't have wild rice in the house, but I do have barley. Thanks for the suggestion. Cheers from California, USA.

[@maxpowers9129]

I have never used barley in my life. It just never comes up in any recipes I have used. I may need to give it a try.

[@stormraynes1707]

Barley is a staple in our house. I use it as much as I do rice. I have even been known to make "Bar-sotto."

[@gilanagelman]

Yes! Love barley so much.

[@robviousobviously5757]

Jules for the win.. or should I say.. winner winner...

[@wmschooley1234]

Glen: What a great meal to wake up to on a Satruday morning. Thank you. Respectfully, W.S.

[@janem3575]

I will eat any kind of food, at any time of day. no limits. even lasagna makes a great breakfast!

[@gilanagelman]

@@janem3575I’m not a fan of typical American (especially sweet) breakfast foods (at least for breakfast). I usually eat leftovers from lunches or suppers. I sometimes will have eggs of some type, but I could eat spaghetti or a brothy soup or any kind of salad for first meal every day and be happy. French toast and all that stuff is yummy for a late night diner crawl or dessert and tea. But don’t strangle me with cake for breakfast! 😬

[@milliway2010]

I've made this dish for decades it's hearty, easy and makes fabulous leftovers! California's Lundberg Rice growers sells a wild rice blend from rice harvested and grown in the SF Bay Delta that's affordable and just as tasty. You can make in an Instapot too.

[@wolfetom10]

Thanks Glen. Enjoy the vacay. I cook like this all the time. Nice to see someone else winging it like this. It's so easy, all it takes is a minimum of imagination and technique.

[@kippen64]

The thumbnail looked so good that this is my first video of the day. Good morning from Australia where it's very early on Sunday morning. (My elderly cat woke me up. I live in an apartment and therefore can't ignore him.)

[@MarvinTurner-oc4ml]

I purchased a 2lb bag of wild rice from that online retailer that sells everything - starts with an A 😆. That much wild rice goes a long way, and it will probably take me a full year to use all of it. But it really does add a unique touch to any chicken casserole and does, as Glen said, pair well with broccoli florets. It was not too expensive and I will buy another bag after I finish this one off. I am not cooking today ( it's a chicken broth for dinner day, have to lose another 10lbs 😮‍💨). But tomorrow I will probably make chicken & rice and use some more of the wild rice stash. Nothing is more comforting than a hot bowl of chicken & rice!

[@browndog9402]

What a great and cost effective recipe, I am so going to make this for supper this week. have a great vacation.

[@lesliemoiseauthor]

I love how you give yourself meals you love to eat.

[@justmutantjed]

I appreciate all the work you've been putting into the channel lately. You definitely earned that vacation! Hope you enjoy your trip.

[@kcinca5410]

Trying this one. Chicken thighs are my favorite protein. Easy, peasy to cook and it's okay if you go a little longer with the time because, unlike breasts, they're not likely to dry out. I do interchange my proteins in some recipes. Variety is the spice of life.

[@MsLisaBrooks]

When I first watched this, I didn’t listen closely at the end when you said if you can’t find wild rice, grab the box wild and white mixture. I’ll remember that for the next time, but I just made this and put it in the oven using just basmati rice I’m sure it will still be delicious. I really appreciate your recipes especially in these economic times. I totally believe in eating what’s on sale. and it can still be delicious. Thank you again.

[@richardharrison1493]

I agree that meat prices have skyrocketed. It is ridiculous. Today's sales prices are yesterday's regular prices.

[@andersonomo597]

Absolutely PERFECT timing - guess what I just bought yesterday, here in Australia - Canadian wild rice! Had to go to a specialty shop and it was a bit pricy so I'm going to use this recipe because I know it will be delicious. THANKS GLEN!!

[@Qlassyone]

This sounds delicious. I see chicken and wild rice in my future.

[@LilyMarsWrites]

I love all the "optional" ingredients. Thanks for sharing your last-minute meal! Have a wonderful holiday.

[@kahea2018]

I love your casual and slightly cheeky dialogue. Very enjoyable cooking show.

[@sennest]

No fancy spices???🤯 What, is this the "Old Cookbook Show" on a Saturday??!😂 Yes, a must make!😎👍👍🙏🙏

[@tonyboyd1003]

Bringing me back to my childhood again. My mother did this probably once a week.

[@beareid6053]

I love you guys. You always come through for me when I need an easy and good recipe ❤

[@WUStLBear82]

There are lots of similar recipes using wild game birds like pheasant or quail, for cooks with hunters in the family. My mother used to make one 50 years ago. I imagine it would work with rabbit or squirrel as well.

[@geophat75]

i love budget friendly easy recipes, great video

[@shirleygilchrest2187]

I had boneless skinless thighs on hand and used those and it was a super flavorful dish. Thanks for another great recipe!

[@willenholly]

It was nice you said “Three hundred fifty degrees Fahrenheit” for us American viewers. Enjoy your vacation.

[@fnjesusfreak]

I think Canadians still use F on their ovens. They're kinda schizophrenic about metrication.

[@LarryMoore-hc4tk]

@@fnjesusfreak When we depend on US manufacturers for new (ovens,) or replacement parts (windows and doors) we still use Imperial.

[@willenholly]

@@LarryMoore-hc4tk I majored in electrical engineering. In Thermodynamics, I thought I might have to switch majors. Then we changed over to metric and it all became simple.

[@ralphjenkins1507]

Scrumptious ❤

[@ApprenticeWriter]

This looks like something I wouldn’t mind cooking. Looks delicious!

[@crooktbangs]

I made this tonight for dinner with just white rice. Didn't have any wild or anything interesting. The rice wasn't fluffy but it was delicious. I forgot to cook both sides of the chicken so it took a little longer than I expected. But it was so tender and so good! So good!

[@karynnelson1497]

Looks yummy! Enjoy your time away!

[@juelzm149]

This looks amazing! Hold the peas add the white wine 🤌🏾

[@cathpeterson1944]

luv chicken rice casserole so good when baked in the oven 👍🏻

[@joantionette734]

This is easy and comforting to make. Thanks

[@barbsegers808]

You really need a small table in the studio - with a cute table cloth and a candle and two chairs. Then you can serve Julie your amazing meals!

[@rebeccacollege1399]

Making a version of this for supper tonight with hard cider to deglaze (because I had some in the back of the fridge), rotisserie chicken, and the addition of quinoa and broccoli. Dinner is going to be delicious! Thank you Glen!

[@StereotypicalLife]

Made this last night and my family loved it! Thanks for the recipe.

[@lisacraze1]

Hope you're having a great vacation. Looks delicious!

[@TheDriftwoodlover]

Very nice, and wild rice is a favorite. I would add the white wine. 😉 Have a great vacation!

[@ldg2655]

I’ve done chicken in the oven, and I’ve made Uncle Ben’s on the stovetop to go with it, but for some reason, I’ve never thought to put them together in a casserole. 🤔 I’ve put other proteins on top of a sauced up white rice in a casserole, but hadn’t thought of doing it with Uncle Ben’s . Wild rice was always a special occasion treat when we were kids.

[@rabidsamfan]

That looks really easy and tasty.

[@knightyyz]

i love wild rice!! that looks delicious!

[@tomshank433]

Your channel is one of my favorites. I really appreciate you giving me the opportunity to support it by offering the apron. I just bought one and I can't wait to wear it.

[@marym434]

I've never heard of steak referred to in kilos in my whole life. I am imagining barrels and barrels of steak!

[@d14551]

I always enjoy watching you cook, but this time I really wanted to reach through the screen and taste the dish, it looked so delicious.

[@janem3575]

just like Chicken!

[@TiffanyWest3030]

I’m not a huge wild rice fan, but that looks so good, Glen. I’ll need to make it.

[@lindar7099]

Always a great idea

[@lenalyles2712]

Have a safe and enjoyable trip.

[@EastSider48215]

I love rice pilaf-y types of things.

[@SumCanadianGuy]

Loving the new counter top camera angle!

[@jennandcompany]

Enjoy your vacation. 😎

[@LizH-fs3ky]

So glad to hear you say that was an outrageous price for steak too. I shop a lot on Flashfood. I thought it was a typo when I saw steak half off for $30 something dollars CAD. Guess I was wrong. I also definitely passed on the steak.

[@deltanine6497]

This looks marvelous; going to give it a try. Many thanks! 👍

[@GoingGreenMom]

Welcome back!

[@austin2842]

Looks great. I'm doing this one. I have brown rice and pot barley, thinking it should still work.

[@HideFromReality]

Yay! First. Enjoy your vacation!

[@jeannecastellano7181]

I like that wild rice/basmati combo. I'd have to add garlic and a handful of parsley though.

[@ellengordon2933]

Looks like a great recipe for anyone. Especially if pork chops can be substituted for chicken. There is another wild rice combo that is available in the U.S. Lundburgs is my favorite but costs a little more than Ben’s.

[@johnbollinger4896]

looks nice

[@olivemiller4805]

looks so yummy!!

[@grandmaandgrandpa296]

We made this tonight! Yum. Was gonna share a picture but we could upload a picture.

[@midhudsonmarketing6484]

What? No garlic? I have to have garlic in everything I make. Other than that, looks and sounds delicious. The addition of white wine also sounded great, Jules. Thank you, Glenn. Enjoy your vacation! - Marilyn

[@esvedium]

I’ve been at a cheeseburger festival all weekend, I’m 100% making this for dinner when we get home on Sunday.

[@BriBCG]

That looks delicious.

[@bigdaddybry]

I bought T-Bone this week for $6.99/LB at Shaw's in the Northeast. Score! I love these casseroles though. Especially the one you did with the wine and heavy cream.

[@elund408]

this week I splurged and spent $5 a pound usd on London broil it was on sale. Three years ago it was often on sale for $2 a pound.

[@TheDriftwoodlover]

😢😢

[@scolley0616]

That looks sooo good. Trying to see what the steak would cost in the states $67CAD is $48.95USD which would be $22.25/lb. Depending on the cut, that is comparable to what we pay here. I'm with you in going for the bone in thighs. Great job!

[@thelarryq]

Vous souhaite de belles vacances les amis 😎

[@virginiaf.5764]

It's easy to have a protein not be the main component of a dish. I usually have more veggies and starch in larger amounts than protein ... just as satisfying. By the way, wild rice mix is delicious to use in savory waffles. Served with chicken and a honey or maple butter drizzle.

[@seanlavoie2]

7:47 the fork don’t lie 😉 I almost wonder if the crispness demonstrated was a Foodwish reference

[@laurabailey2092]

Reminds me of Mexican chicken, it’s done on the stove top with a cut up chicken.

[@thedriver146]

WOW the price of beef in Canada is wild thank goodness I found a local suppler. I'll try this dish with a rice kit.

[@BHaha-n2q]

Wildly variable maybe. Today’s project in my Toronto kitchen is chili featuring some elderly red kidney beans & a kilo of lean ground beef, on special f Can$1.59/#, 2nd kilo in the freezer. Last month’s winner was 2 eyes of round, $4/#, 1 in the freezer, the other on my InstaPot air fryer rotisserie (2 instalments as too big to fit) for a bounty of fabulous thin-sliced rare roast beef w jus.

[@RCSVirginia]

I don't think that I have ever met a chicken and rice dinner that I didn't like.

[@samuel_excels]

Have a great holiday guys!

[@maryjanegibson7743]

Enjoy your holiday.

[@MrMojitoguru]

Glad I still can afford meat here in US. We would always take groceries to our cottage in Forest from Home as it was crazy expensive there.

[@phillydude782422]

Glen what is the brand of that awesome brasier pan ive been dying to buy one and i really love yours!

[@daniellmccoy9124]

Never had wild rice… went looking, found it but it was the same price per kilo as the a scotch fillet steak! Substituted some black rice in place but I’ll keep an eye out for it elsewhere.

[@billshepherd4331]

That sounds awesome! And what's cooking on the stove as I type this? Somebody's uncle's blend. 🤣

[@JohnSmith-ky7ox]

Glen can you make something with Quinoa as Canada grows a lot of it. Thanks.

[@RonOhio]

Don't much care for plain white rice, but long grain and wild rice is a favorite.

[@josephdaly7297]

have fun on vacaition

[@ubombogirl]

good gravy! that's 22+ usd for that steak! i hit the jackpot yesterday...got two pork tenderloins at what comes out to $3.50 per pound! fixin' to vac pac most of it just now.

[@kenmore01]

Ahh yes, old Ben. My uncle.

[@mortshare7037]

We’ve found barley goes really well with chicken in this kind of recipe.

[@IsaacIsaacIsaacson]

I feel like Chinese black rice would also work well in this.

[@suziequzie]

I'm thinking green pepper chunks as my boyfriend doesn't like mushrooms (which sucks for me!)

[@elund408]

cook it the way you want and make him some white rice.

[@ivanadams3809]

LOL my wife doesn't like them either and that is a bummer for me as well

[@rabidsamfan]

We have the same problem. Have taken to sautéing a few mushrooms for those that like mushrooms to add in when they plate up.

[@suziequzie]

@@rabidsamfan Good idea. I can buy just enough for my own enjoyment

[@asdisskagen6487]

Is it a taste or a texture issue? If it's a taste issue, then there isn't much to be done; however, if it's just a texture issue, you can incorporate mushroom powder (available at a giant online retailer whose name starts with "A") to get the earthy taste without the objectionable mushroom texture.

[@TechBearSeattle]

I sympathize, beef prices have become unbelievable. When ground beef costs an hour of minimum wage PER POUND, I just go for pork or chicken. For those who have not had the pleasure, wild rice comes from a grass native to the Great Lakes region; it is not actually rice. It has a chewy texture and a nutty, earthy flavor. It stands up to cooking so it is really good in soups and casseroles. It is more expensive than rice, but works well as an add-in.

[@redoorn]

...a guy named Ben... ;-) Im lucky in that our local band of Ojibwe harvest and sell rice .

[@grahamrankin4725]

I can get an unseasoned wild rice/basmati/brown mix that I use for something similar.😊

[@osmia]

It's been a while since I've been able to afford any of the beef cuts. And it's my favorite protein :-(

[@richardgarrett2792]

Beef. It what's NOT for dinner. 67CAD/Kg = 22+USD/lb. I have made a version of this for decades. Another whatever-you-got-you put-in. Pretty much the same, spicing can vary depending on which one I grab first. Veg includes all of them. Chicken thighs are the best. Those drippings into the rice mix are what make it.

[@SuperLQQK]

I wish I had a kitchen outside of the house. I wonder how many times I have under-browned something just becasue I don't want the smoke in the house?

[@gregmeyer5114]

Would you be able to combine quinoa with wild rice? Asking for a friend.

[@whoseyourchef2160]

Curious as to what cut that was Glen? That’s $22/lb US and that’s what we’d pay for filet. Ribeye and strip would be in the $14/12 per pound range where I live.

[@3kids2cats1dog]

Winner, Winner. But Chicken (the cat) have no dinner. :(

[@DyrewulfNV]

is that 350 on convection setting or normal baking?

[@GlenAndFriendsCooking]

Always 'normal' for me unless I state otherwise - I've never really embraced the convection setting for most baking.