This chicken wild rice casserole is everything I love about comfort food. It’s hearty, creamy, and packed with flavor!
The nutty wild rice, tender chicken, and that velvety sauce loaded with veggies and just the right amount of cheese? It’s pure magic in a baking dish.
And let’s not forget the golden, bubbly topping that makes every bite irresistible.
Whether it’s a cozy dinner or meal prep for the week, this one delivers every time.
Why You’ll Love This Chicken Wild Rice Casserole
Time-Saver: Perfect for meal prep as it yields multiple servings and reheats beautifully throughout the week.
Comfort Food: This casserole is the ultimate cozy dish, perfect for warming up on a chilly evening or sharing at family gatherings.
Rich, Savory Taste: The combination of tender chicken, earthy wild rice, creamy sauce, and melted cheese creates a deeply satisfying flavor.
Versatile: It works equally well as a family dinner, potluck contribution, or elegant dinner party main course.
Ingredients
- Wild Rice Blend: It provides excellent texture and nutritional value to the casserole.
- Chicken Broth: It infuses the rice with savory depth and creates the base for the creamy sauce.
- Cooked, Shredded Chicken: It provides protein and substance to the dish, with rotisserie chicken offering a convenient and flavorful option.
- Unsalted Butter: It creates a rich base for the sauce while allowing better control over the dish’s overall salt content.
- Onion, Celery Stalks, Carrots, and Garlic: The classic aromatic vegetable mixture (mirepoix plus garlic) builds a foundational flavor base for the casserole.
- Mushrooms: They add an earthy, meaty texture and umami flavor.
- All-Purpose Flour: It acts as a thickening agent when combined with butter to create a roux, which gives the sauce its creamy consistency.
- Milk: It forms the creamy base of the sauce while adding calcium and protein to the dish.
- Heavy Cream: It adds richness and body to the sauce, creating a luxurious, velvety texture.
- Seasonings: A balanced blend of herbs and spices enhances the overall flavor profile.
- Sharp Cheddar and Parmesan Cheese: Sharp cheddar provides a bold, tangy flavor, while Parmesan adds a nutty, salty finish.
How to Make Chicken Wild Rice Casserole
Making this casserole couldn’t be easier, and it’s tough to mess up!
1. Prepare the wild rice. Rinse the wild rice thoroughly under cold water. In a medium saucepan, bring 2 ½ cups chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 45–50 minutes (or until tender). Drain any excess liquid and set aside.
2. Cook the vegetables. In a large skillet, melt 4 tablespoons of butter over medium heat. Add onion, celery, carrots, and mushrooms, and sauté until softened (about 6–8 minutes). Stir in garlic and cook for 1 minute more.
3. Sprinkle the flour. Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
4. Make the sauce. Gradually whisk in the milk, chicken broth, and heavy cream, stirring constantly to avoid lumps. Add thyme, parsley, black pepper, salt, and smoked paprika. Simmer the sauce until it thickens slightly, about 5–7 minutes.
5. Assemble the casserole. Preheat your oven to 375°F. In a large mixing bowl, combine the cooked wild rice, shredded chicken, vegetable sauce, and 1/2 cup of the shredded cheddar cheese. Mix well. Transfer the mixture to a greased 9×13-inch baking dish.
6. Add the toppings. Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese evenly over the top. If desired, mix breadcrumbs with melted butter and sprinkle over the cheese layer.
7. Bake. Bake the casserole uncovered for 25–30 minutes or until the cheese is bubbly and golden on top.
8. Serve. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve and enjoy!
Tips for the Best Chicken Wild Rice Casserole
Here are some tips to follow to ensure your casserole comes out perfect.
- Don’t overcook! To avoid a mushy casserole, ensure the wild rice is cooked al dente, and the vegetables are not overcooked during the initial sauté.
- Take a shortcut. Use rotisserie chicken or pre-cooked chicken to save time. You can also cook and cube chicken ahead of time and store it in the refrigerator.
- Be careful. Gradually whisk in liquids when making the sauce to avoid lumps and ensure a smooth consistency.
- Cheat with canned soup. For a quicker version, substitute the homemade sauce with cream of mushroom or cream of celery soup.
- Try tasty variations. Customize with frozen peas, chopped spinach, diced leeks, or corn for extra veggies. You can also experiment with herbs like tarragon or marjoram for unique flavors.
- Get a step ahead. Assemble the casserole up to 24 hours ahead, cover with foil, and refrigerate. Store the breadcrumb topping separately at room temperature to maintain its crunch. When ready to bake, let it sit at room temperature and add the topping while the oven preheats.
How to Store
Keep your casserole fresh with these easy tips.
To Store: Place the casserole in an air-tight container and refrigerate for up to 3–4 days. Ensure it is completely cooled before storing to maintain its texture and flavor.
To Freeze: Allow the casserole to cool completely, then transfer it to a freezer-safe container or wrap tightly in foil. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating as described above.
To Reheat: Reheat individual portions in the microwave until warmed through, or cover the dish with foil and bake in the oven at 350°F until heated evenly. Adding a splash of broth or milk can help retain moisture if reheating a larger portion.
Chicken Wild Rice Casserole
6
servings30
minutes1
hour30
minutes400
This chicken wild rice casserole is loaded with tender chicken, veggies, rice, and plenty of cheese! It’s creamy, satisfying, and delicious.
Ingredients
- For the Rice and Chicken:
1 cup wild rice blend (or pure wild rice)
2 1/2 cups chicken broth (for cooking rice)
2 cups cooked, shredded chicken (rotisserie chicken works well)
- For the Sauce:
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk (whole or 2%)
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon smoked paprika (optional)
- For Assembly:
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional for topping)
2 tablespoons melted butter (optional for topping)
Instructions
- Rinse the wild rice thoroughly under cold water. In a medium saucepan, bring 2 ½ cups chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 45–50 minutes (or until tender). Drain any excess liquid and set aside.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onion, celery, carrots, and mushrooms, and sauté until softened (about 6–8 minutes). Stir in garlic and cook for 1 minute more.
- Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, chicken broth, and heavy cream, stirring constantly to avoid lumps. Add thyme, parsley, black pepper, salt, and smoked paprika. Simmer the sauce until it thickens slightly, about 5–7 minutes.
- Preheat your oven to 375°F. In a large mixing bowl, combine the cooked wild rice, shredded chicken, vegetable sauce, and 1/2 cup of shredded cheddar cheese. Mix well. Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese evenly over the top. If desired, mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake the casserole uncovered for 25–30 minutes or until the cheese is bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve and enjoy!
Notes
- To avoid a mushy casserole, ensure the wild rice is cooked al dente and vegetables are not overcooked during the initial sauté.
- Customize with frozen peas, chopped spinach, diced leeks, or even corn for extra veggies.
- Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
