If you’re craving a dish that wraps comfort, heartiness, and a burst of flavors all in one, let me introduce you to the glorious Chicken Wild Rice Casserole. This casserole is a warm hug on a plate, blending tender chicken, hearty wild rice, and a creamy sauce that will have your taste buds dancing. With a crisp, buttery bread topping, every bite offers a fantastic mix of textures and rich, homemade goodness. Whether it’s a family dinner or a potluck hit, this recipe is a total winner worth making again and again.

Chicken Wild Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gathering these straightforward but key ingredients is the first step toward creating a memorable meal. Each component plays a vital role, from providing flavor depth to enhancing the dish’s texture and inviting aroma.

Onion: Adds a sweet and savory base flavor that mellows beautifully when baked.
Carrots: Provide natural sweetness and a pop of vibrant color.
Celery stalks: Contribute an earthy crunch and aromatics to the mix.
Wild rice: The star grain offering a nutty flavor and chewy texture that sets this casserole apart.
Chicken broth: Infuses the rice and vegetables with savory richness as they cook.
Chicken breasts: The protein powerhouse that becomes tender and juicy inside the casserole.
Butter: Used twice—to build the sauce and to coat the bread topping for golden crispiness.
Salt: Enhances and balances all the flavors.
Poultry seasoning: Brings warmth and complexity that perfectly complements the chicken.
Flour: Essential for thickening the creamy sauce for that luscious texture.
Milk: Creates the smooth and velvety sauce that ties everything together.
Cubed bread: Adds a buttery, crunchy topping that contrasts delightfully with the creamy casserole.

How to Make Chicken Wild Rice Casserole

Step 1: Preparing the base and baking the rice mixture

Begin by preheating your oven to 350°F to get everything warm and ready. In a roomy baking dish, toss together the chopped onions, carrots, celery, wild rice, and chicken broth. Cover tightly with foil to lock in moisture and bake this vibrant mixture for 1 hour and 15 minutes. This slow cooking allows the rice to absorb all the savory juices and the veggies to soften perfectly, laying the foundation for this delicious casserole.

Step 2: Making the creamy sauce

While the rice bakes, melt 4 tablespoons of butter in a saucepan over medium heat. To this, add the flour, salt, and poultry seasoning, stirring constantly for 1 minute to form a roux. Gradually whisk in the milk, keeping the mixture smooth and creamy. This sauce is the magic that binds the casserole together, creating lusciousness in every bite.

Step 3: Preparing the optional bread topping

If you love a crunchy topping, melt the remaining 6 tablespoons of butter and toss it with your cubed bread. Sturdy, dry or day-old bread works best here to soak up the butter without getting soggy. This buttery crown will bake to a golden perfection later, adding that irresistible contrast to the creamy layers beneath. Skip this step if you prefer a lighter casserole, it’s delicious either way!

Step 4: Assembling and adding chicken

Once the rice mixture is cooked and tender, carefully remove the foil. Add the raw chicken pieces and pour the creamy sauce into the dish. Stir gently but thoroughly to ensure every bit is coated in velvety goodness. Then, spread the buttered bread cubes evenly on top, creating that inviting crust. This step brings all your hard work together, ready for its final transformation in the oven.

Step 5: Final baking to perfection

Turn your oven temperature up to 450°F and bake the casserole uncovered for 20 to 30 minutes. Bake just until the chicken is cooked through—no pink spots—and the bread cubes turn a gorgeous, golden brown. This higher heat bake crisps the topping beautifully while finishing the hearty filling beneath. Gorgeous aromas will fill your kitchen, signaling that the Chicken Wild Rice Casserole is ready to be served and savored.

How to Serve Chicken Wild Rice Casserole

Garnishes

To make your Chicken Wild Rice Casserole even more inviting, a sprinkle of fresh parsley adds brightness and a pop of color. You can also season with a little extra salt and freshly cracked pepper to taste. These simple touches bring an added layer of freshness and enhance the comforting flavors perfectly.

Side Dishes

This casserole is a complete meal on its own but pairs wonderfully with light green salads or steamed vegetables like broccoli or green beans. A crisp side salad with a tangy vinaigrette helps balance the richness, making the meal both satisfying and well-rounded.

Creative Ways to Present

For a fun twist, try baking the casserole in individual ramekins for personalized servings that impress guests. You could also sprinkle in some toasted nuts or dried cranberries into the mix before baking for extra texture and a subtle sweet contrast. Serve in rustic bowls for a cozy, homey vibe that everyone will love.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator. The casserole holds up wonderfully for 3 to 4 days and tastes great reheated, making it a perfect option for next-day lunches or a quick dinner fix.

Freezing

You can freeze Chicken Wild Rice Casserole either before or after baking. To freeze before baking, assemble the casserole but do not bake—wrap tightly with foil and cover with plastic wrap. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed. If freezing after baking, let it cool completely, pack in a freezer-safe container, and enjoy within 2 months for best flavor.

Reheating

Reheat your leftovers gently in a microwave or oven until warmed through. Cover loosely with foil when reheating in the oven to keep moisture in while letting the top crisp back up if you included the bread topping. Add a splash of milk or broth if it feels a bit dry and stir before serving.

FAQs

Can I use pre-cooked chicken for this recipe?

Absolutely! Using shredded or diced leftover or rotisserie chicken works perfectly and can save time. Just mix it in with the rice and sauce without needing that extra baking time for raw chicken.

Can I make this casserole ahead of time?

Yes, you can assemble the whole casserole up to 24 hours in advance. Keep it covered in the fridge until you’re ready to bake. Let it come to room temperature before baking to ensure even cooking.

What if I don’t have wild rice?

No worries if you don’t have wild rice on hand. Regular long-grain rice can be substituted, though the flavor and texture will be a bit different. Just watch the cooking time as plain rice may cook faster.

Can I skip the bread topping?

Definitely, the casserole is still incredible without the bread topping! It’s a great option if you want to cut down on carbs or prefer a creamier texture throughout.

Can I freeze the casserole for later?

Yes, freezing is a great way to save time. You can freeze before or after baking. Just be sure to wrap it well and thaw properly before baking or reheating. It keeps well up to 3 months frozen.

Final Thoughts

Chicken Wild Rice Casserole is one of those timeless dishes that brings a cozy feeling to any table. Its creamy texture, tender chicken, and that crunchy topping create a balanced and satisfying meal that feels like a special treat. Whether you’re feeding family or impressing friends, I can’t recommend this recipe enough—give it a try and watch it become a favorite in your home too!

Chicken Wild Rice Casserole Recipe

Print Recipe

★★★★★

5.3 from 29 reviews

A comforting and hearty Chicken Wild Rice Casserole featuring tender chicken, nutty wild rice, fresh vegetables, and a creamy homemade sauce, topped with buttery bread cubes for a golden, crispy finish. Perfect for cozy family dinners and easily adaptable for make-ahead or freezer meals.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Category: Main Dish, Casserole
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables:

1 onion, chopped
5 carrots, chopped
5 celery stalks, chopped

Grains:

1 cup wild rice
3–4 cups cubed bread (sturdy, dry, or day-old bread works best)

Protein & Dairy:

1 lb chicken breasts, cut into small pieces
10 tbsp butter, divided
2 cups milk

Liquids:

3 cups chicken broth

Seasonings & Thickeners:

1 tsp salt
½ tsp poultry seasoning
4 tbsp flour

Instructions

Preheat the oven: Set your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes to cook the rice and soften the vegetables.
Prepare the sauce: While the rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for 1 minute, stirring constantly. Gradually whisk in the milk, continuing to whisk until the sauce becomes smooth and creamy, without lumps.
Optional topping: Melt the remaining 6 tablespoons of butter separately. Toss the cubed bread in the melted butter to coat evenly. This will create a buttery, crispy topping when baked. If you prefer, you can skip this step and the topping altogether.
Assemble the casserole: Once the rice mixture is cooked, carefully remove the foil. Add the raw chicken pieces and creamy sauce to the baking dish with the rice and vegetables. Stir thoroughly to combine all ingredients evenly. If using, arrange the buttered bread cubes evenly over the top of the casserole.
Bake: Increase the oven temperature to 450°F. Bake the casserole uncovered for an additional 20 to 30 minutes, until the chicken is fully cooked through (no pink remains) and the bread cubes on top are golden brown and crisp.
Serve: Remove from the oven and garnish with salt, pepper, or fresh parsley if desired for added flavor and color. Serve warm and enjoy this comforting dish!

Notes

You can use pre-cooked or rotisserie chicken instead of raw chicken; simply shred or dice and mix it into the rice and sauce, skipping the baking step for raw chicken.
This casserole can be assembled up to 24 hours in advance; cover tightly and refrigerate until ready to bake. Bring to room temperature before baking.
If you don’t have wild rice, feel free to substitute with regular long-grain rice, but adjust cooking time as it may cook faster.
The buttered bread topping is optional. You can omit it to reduce carbs or calories without sacrificing flavor.
The casserole freezes well; assemble and bake portion then freeze or freeze before baking for convenience.