Chicken Wild Rice Casserole
Chicken Wild Rice Casserole is a warm, comforting dish that brings together tender pieces of chicken, nutty wild rice, and a creamy sauce all baked to perfection. The mixture is…
Tip: save now, cook later.Chicken Wild Rice Casserole is a warm, comforting dish that brings together tender pieces of chicken, nutty wild rice, and a creamy sauce all baked to perfection. The mixture is often flavored with onions, celery, and sometimes a little cheese, creating a lovely blend of textures and tastes in every bite. It’s one of those dishes that feels like a big, cozy hug on a plate.
I always find that the combination of wild rice’s slightly chewy texture with the softness of the chicken makes this casserole really satisfying. I like to add a bit of thyme or rosemary to give it a gentle herbal note, but you can keep it simple or jazz it up however you like. It’s a great dish to make ahead of time, and it tends to taste even better the next day once all the flavors have mingled.
My favorite way to serve this casserole is with a side of fresh green beans or a crisp salad to balance out the richness. It’s perfect for a family dinner when you want something filling but not complicated. I’ve shared it at potlucks and holiday meals, and it always gets compliments and requests for the recipe. This dish really feels like a classic comfort food that’s both hearty and special in its own way.
Key Ingredients & Substitutions
Wild Rice Blend: This adds a nice chewy texture and earthy flavor. If you can’t find a blend, pure wild rice or even brown rice works fine. Just adjust cooking time as needed.
Chicken: Rotisserie chicken is a great shortcut here. Leftover cooked chicken also works well. For a vegetarian version, try cooked mushrooms or tofu instead.
Cream Soups: Cream of mushroom and cream of chicken soups give this casserole its creamy texture and rich taste. If you prefer, you can swap with homemade white sauce or use cream of celery for a different twist.
Cheese: Mozzarella melts beautifully and adds a mild flavor. Swiss is a tasty alternative, or use cheddar for a sharper bite.
Breadcrumb Topping: Panko breadcrumbs give the crispy topping a lovely crunch. You can substitute crushed crackers or crushed cornflakes for a fun variation.
How Do I Get the Rice Perfectly Cooked for the Casserole?
Cooking the wild rice blend right is key — it should be tender but firm, not mushy.
- Use chicken broth instead of water to cook the rice for extra flavor.
- Rinse the rice first to remove excess starch.
- Follow package instructions carefully but check the rice near the end of cooking. It should be chewy but cooked through.
- If there’s extra liquid after cooking, drain it well before mixing with other ingredients to avoid a soupy casserole.
Taking these steps will help your casserole hold its shape and texture perfectly after baking.
Equipment You’ll Need
- 9×13 inch casserole dish – perfect size for baking and serving this dish evenly.
- Large skillet – for sautéing veggies and garlic to bring out their flavors.
- Medium saucepan – to cook the wild rice blend properly in broth.
- Mixing bowl – for combining all ingredients smoothly before baking.
- Wooden spoon or spatula – to stir without scratching your pans.
Flavor Variations & Add-Ins
- Swap chicken for turkey for a holiday twist; it’s great with cranberry sauce on the side.
- Use gruyère or sharp cheddar cheese instead of mozzarella for added richness.
- Add chopped cooked bacon for a smoky, crunchy boost.
- Mix in chopped spinach or kale to sneak in some greens and boost nutrition.
How to Make Chicken Wild Rice Casserole?
Ingredients You’ll Need:
For the Main Dish:
- 1 ½ cups uncooked wild rice blend
- 3 cups chicken broth (for cooking rice)
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 cup frozen peas, thawed
For the Creamy Mixture:
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded mozzarella or Swiss cheese
- 1 teaspoon dried thyme or poultry seasoning
- Salt and black pepper, to taste
For the Topping:
- 1 cup breadcrumbs (preferably panko) or crushed crackers
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 65-75 minutes total—around 50-60 minutes to cook the wild rice, 10-15 minutes prepping and sautéing veggies, plus 30-35 minutes baking time. You can prepare the veggies while the rice cooks to save time.
Step-by-Step Instructions:
1. Prepare the Rice:
Cook the wild rice blend in chicken broth according to package directions, usually about 50-60 minutes. Drain any extra liquid to avoid a soggy casserole.
2. Sauté the Vegetables:
Heat olive oil or butter in a large skillet over medium heat. Add onion, celery, and mushrooms; cook 5-7 minutes or until softened. Stir in garlic and cook for another minute. Remove from heat.
3. Mix the Filling:
In a large bowl, combine cooked rice, sautéed vegetables, cooked chicken, and peas. Stir in cream of mushroom soup, cream of chicken soup, sour cream, shredded cheese, thyme, salt, and pepper until everything is well mixed.
4. Assemble and Top:
Pour the mixture into a greased 9×13 inch casserole dish. Mix breadcrumbs with melted butter and sprinkle evenly on top of the casserole.
5. Bake and Serve:
Bake in the preheated oven at 350°F (175°C) for 30-35 minutes until bubbly and golden on top. Let it rest for 5-10 minutes before serving. Sprinkle chopped fresh parsley on top for a fresh touch.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it before cooking. Thaw overnight in the refrigerator or use the defrost setting on your microwave. This helps ensure even cooking and a better texture in the casserole.
What Can I Substitute for Cream of Mushroom and Cream of Chicken Soups?
If you prefer homemade or dairy-free options, try making a simple white sauce with flour, butter, and broth, or use canned cream of celery soup as an alternative. You can also mix equal parts sour cream and chicken broth for a lighter version.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes to ensure it’s heated through and bubbly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid microwaving on high power for too long to prevent drying out.