Go Back

Creamy Garlic Chicken Wild Rice Casserole

This creamy garlic chicken wild rice casserole is made in the pressure cooker for an easy, comforting one-pot meal filled with tender chicken, wild rice, earthy mushrooms, and fresh greens, all brought together in a rich herbed cream sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 650 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 6 chicken thighs or breasts skin on or off
  • 6 tablespoons salted butter
  • 1 tablespoon dried parsley
  • 2 teaspoons onion powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • sea salt and black pepper to taste
  • 2 shallots chopped
  • 6 cloves garlic chopped
  • 1 cup cremini mushrooms sliced
  • ½ cup carrots chopped
  • 2 cups wild rice dry
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 3 ½ cups broth
  • 2 cups kale or spinach chopped
  • ½ cup heavy cream

Instructions
 

Instructions

  • Season your chicken pieces with salt, black pepper, paprika, and cayenne pepper.
  • Set your pressure cooker to sauté and melt the butter.
  • Add chopped shallots and garlic; sauté for 2-3 minutes until softened.
  • Stir in dried parsley, onion powder, and rosemary; cook for another minute.
  • Add wild rice and stir to coat with butter and spices.
  • Pour in 3 cups of broth and bring to a simmer.
  • Place chicken on top of rice mixture and nestle in evenly.
  • Lock lid and pressure cook on high for 25 minutes. Quick release when done.
  • Stir in kale or spinach and heavy cream. Mix gently to combine.
  • Optional: For crispy skin, broil cooked chicken for a couple of minutes.

Notes

Leftovers can be stored in an airtight container in the fridge for 4 days or frozen for meal prep. Reheat gently with a splash of broth for best texture.