The Ultimate Chicken Wild Rice Casserole Recipe

Introduction

This Ultimate Chicken Wild Rice Casserole is a comforting, hearty dish perfect for family dinners or meal prep. Packed with tender chicken, earthy wild rice, and a creamy cheesy sauce, it’s a crowd-pleaser that’s easy to make. Enjoy the satisfying blend of textures and flavors in every bite.

Ingredients

• 2 cups cooked wild rice
• 2 cups cooked chicken (shredded or diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 2 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 can (10.5 oz) cream of mushroom soup (or homemade)
• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 cup chicken broth
• 1 cup milk (or heavy cream for extra richness)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
• ½ cup panko breadcrumbs (or crushed crackers)
• 2 tbsp butter (melted)
• ¼ cup Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) to prepare for baking your casserole.
2. Step 2: If your wild rice isn’t cooked, prepare it following the package instructions; it typically takes about 45 minutes.
3. Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, minced garlic, carrots, celery, and sliced mushrooms. Sauté for 5 to 7 minutes until the vegetables soften. Season with salt, black pepper, and dried thyme.
4. Step 4: In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk (or heavy cream), and shredded cheese until smooth.
5. Step 5: Grease a 9×13-inch baking dish. Combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce in the dish. Stir everything together until evenly mixed.
6. Step 6: In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle this mixture evenly on top of the casserole.
7. Step 7: Bake the casserole uncovered for 30 to 35 minutes until the top is golden brown and bubbly. Allow it to rest for 5 minutes before serving.

Tips & Variations

• For a gluten-free version, use gluten-free breadcrumbs or omit the topping altogether.
• Try dairy-free milk, soup, and cheese alternatives to make this recipe dairy-free.
• Swap chicken for chickpeas or tofu and use vegetable broth for a vegetarian casserole.
• Add cooked bacon or sausage for an extra boost of protein and flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. To reheat, warm in the oven at 350°F for 15-20 minutes or microwave in 30-second intervals until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or brown rice instead of wild rice?

Yes, you can substitute white or brown rice, but wild rice provides a unique chewy texture and nutty flavor that enhances the dish. Adjust cooking times accordingly when using different rices.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking.

The Ultimate Chicken Wild Rice Casserole Recipe

Print Recipe

★★★★★

5 from 60 reviews

This Ultimate Chicken Wild Rice Casserole is a comforting, hearty dish combining tender cooked chicken, nutty wild rice, sautéed vegetables, and a creamy cheesy sauce, all topped with a golden, buttery breadcrumb crust and baked to perfection. Perfect for family dinners, meal prepping, or potlucks, it’s adaptable to gluten-free, dairy-free, or vegetarian diets and pairs wonderfully with a fresh green salad or roasted vegetables.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 45 minutes (rice) + 35 minutes (baking)
• Total Time: 1 hour 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 2 cups cooked wild rice
• 2 cups cooked chicken (shredded or diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 2 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme

For the Creamy Sauce:

• 1 can (10.5 oz) cream of mushroom soup (or homemade)
• 1 can (10.5 oz) cream of chicken soup (or homemade)
• 1 cup chicken broth
• 1 cup milk (or heavy cream for extra richness)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)

For the Topping:

• ½ cup panko breadcrumbs (or crushed crackers)
• 2 tbsp butter (melted)
• ¼ cup Parmesan cheese

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is fully assembled, allowing for even baking from the start.
2. Cook the Wild Rice: If not already prepared, cook the wild rice according to package directions, which typically takes about 45 minutes to achieve tender, chewy grains.
3. Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, minced garlic, carrots, celery, and sliced mushrooms. Sauté for 5-7 minutes until softened and fragrant, then season with salt, pepper, and dried thyme to enhance the flavors.
4. Make the Creamy Sauce: In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk (or heavy cream), and shredded cheese until smooth and well combined, creating a rich sauce that will bind the casserole.
5. Assemble the Casserole: Grease a 9×13-inch baking dish. Combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce in the dish. Stir thoroughly to distribute ingredients evenly, ensuring every bite is flavorful.
6. Add the Topping: In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle this mixture evenly over the casserole, forming a crunchy, golden crust as it bakes.
7. Bake & Serve: Place the casserole in the preheated oven and bake uncovered for 30-35 minutes until the topping is golden brown and bubbling around the edges. Let it rest for 5 minutes before serving to allow flavors to meld and the dish to set.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat in the oven at 350°F for 15-20 minutes or microwaving in 30-second intervals until heated through.
• To make gluten-free, use gluten-free breadcrumbs or omit the topping altogether.
• For a dairy-free version, substitute dairy-free milk, soups, and cheese alternatives.
• Vegetarian option: replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
• To add more protein or flavor, mix in cooked bacon or sausage.
• This casserole pairs well with green salad, roasted vegetables, and garlic bread; try Chardonnay or Sauvignon Blanc as complementary wines.
• Wild rice can be substituted with white or brown rice, adjusting cooking times accordingly.
• You can prepare it ahead by assembling up to 24 hours before baking, storing covered in the refrigerator.
• A slow cooker version works by cooking all ingredients except the topping on low for 4-6 hours, adding topping before serving.

Keywords: Chicken Wild Rice Casserole, Creamy Chicken Casserole, Comfort Food, Wild Rice Recipe, Easy Casserole, Baked Chicken Dish, Dinner Casserole