The Ultimate Chicken Wild Rice Casserole Recipe
Introduction
The Ultimate Chicken Wild Rice Casserole is a comforting and hearty dish perfect for family dinners or potlucks. With tender chicken, earthy wild rice, and a creamy cheese sauce, it’s a crowd-pleaser that’s easy to prepare and bake to golden perfection.
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
- Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
- Step 2: 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.
- Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onion, minced garlic, diced carrots, diced celery, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened. Season with salt, black pepper, and dried thyme.
- 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.
- Step 5: In a greased 9×13-inch baking dish, combine cooked wild rice, shredded chicken, sautéed vegetables, and the creamy sauce. Stir everything until well mixed.
- Step 6: In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Step 7: Bake uncovered for 30-35 minutes until the top is golden and bubbly. Let the casserole rest for 5 minutes before serving.
Tips & Variations
- Use homemade cream soups to reduce sodium and add fresh flavor.
- Substitute shredded turkey or rotisserie chicken to save time.
- Add chopped fresh herbs like parsley or thyme for extra aroma.
- Try different cheese blends or add a little spicy pepper jack for a kick.
- For a gluten-free version, use gluten-free soups and substitute breadcrumbs with crushed nuts or gluten-free crumbs.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power. This casserole also freezes well; freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate. Bake it when you’re ready—just add a few extra minutes to the baking time if it’s chilled.
What can I substitute for wild rice?
If wild rice isn’t available, you can use brown rice, white rice, or a rice blend. Keep in mind that cooking times and textures may vary slightly.
PrintThe Ultimate Chicken Wild Rice Casserole Recipe
A hearty and comforting Chicken Wild Rice Casserole featuring tender chicken, earthy wild rice, sautéed vegetables, and a creamy cheesy sauce, topped with a crispy parmesan breadcrumb crust. Perfect for a family dinner or potluck occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
- 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.
- 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.
- 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.
- 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.
- Add the Topping: In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the casserole.
- 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.
- Substitute heavy cream with milk for a lighter sauce.
- For gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Make the casserole a day ahead and refrigerate; bake before serving.
- Add a handful of chopped fresh parsley for garnish if desired.
Keywords: chicken wild rice casserole, creamy chicken casserole, wild rice recipe, comforting casserole, baked chicken and rice
