Chicken Wild Rice Casserole with Creamy Mushroom and Cheese Recipe

Introduction

This Chicken Wild Rice Casserole is a comforting and hearty dish perfect for any family dinner. Packed with tender chicken, earthy wild rice, and creamy sauce, it’s easy to prepare and full of flavor.

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) so it’s ready when your casserole is assembled.
2. Step 2: If your wild rice isn’t cooked, prepare it according to the package instructions. It usually takes about 45 minutes, so plan ahead.
3. Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 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 until well mixed.
6. Step 6: In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over the casserole.
7. Step 7: Bake the casserole uncovered for 30-35 minutes, until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Tips & Variations

• Use leftover rotisserie chicken for a quick and flavorful option.
• Substitute heavy cream for milk in the sauce for a richer casserole.
• Try different cheeses like Gruyère or mozzarella for a unique twist.
• For a gluten-free version, replace panko breadcrumbs with gluten-free crumbs or crushed nuts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, white rice or brown rice can be used, but wild rice adds a distinctive nutty flavor and chewy texture that enhances the dish.

Is this recipe suitable for meal prepping?

Absolutely. This casserole reheats well and can be portioned for lunches or dinners throughout the week.

Chicken Wild Rice Casserole with Creamy Mushroom and Cheese Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This comforting Chicken Wild Rice Casserole combines tender shredded chicken, nutty wild rice, sautéed vegetables, and a creamy cheese sauce, all baked to golden perfection with a crunchy breadcrumb topping. It’s a hearty and satisfying meal perfect for weeknight dinners or potlucks.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 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 assembled.
2. Cook the Wild Rice: If your wild rice isn’t already cooked, prepare it according to the package instructions. Wild rice takes about 45 minutes to cook, so plan accordingly.
3. Sauté the Vegetables: In a large skillet, melt 2 tbsp of butter over medium heat. Add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened. Season with salt, pepper, and thyme.
4. Make the Creamy Sauce: In a mixing bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, milk (or heavy cream), and shredded cheese until smooth and well combined.
5. Assemble the Casserole: In a greased 9×13-inch baking dish, combine cooked wild rice, shredded chicken, sautéed vegetables, and the creamy sauce. Stir everything together until well-mixed.
6. Add the Topping: In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the casserole.
7. Bake & Serve: Bake uncovered for 30-35 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Notes

• Use leftover cooked chicken or rotisserie chicken for convenience.
• Wild rice can be substituted with brown rice or a rice blend if desired.
• For a richer sauce, substitute milk with heavy cream.
• The breadcrumb topping can be omitted or replaced with crushed crackers for a different texture.
• Make sure not to overcook the wild rice as it will continue cooking during baking.
• This casserole freezes well; reheat covered in the oven until warmed through.

Keywords: Chicken Wild Rice Casserole, baked chicken casserole, wild rice recipe, creamy chicken casserole, comfort food