This Chicken and Wild Rice Casserole is the kind of comforting, reliable dish you make once and keep coming back to. It’s warm, creamy, and full of texture from nutty wild rice and tender chicken. The flavors are familiar and satisfying without being heavy or fussy.
Whether you’re feeding a family or stocking the freezer, this recipe delivers. It’s simple enough for a weeknight and special enough for a casual dinner with friends.
What Makes This Recipe So Good
- Hearty and balanced: The mix of wild rice, chicken, and vegetables gives you a complete meal in one pan.
- Great texture: Wild rice stays pleasantly chewy, which keeps the casserole from feeling mushy.
- Make-ahead friendly: You can prep the components or assemble the whole thing a day ahead.
- Family-approved: Creamy sauce, savory chicken, and mild seasoning make it a crowd-pleaser.
- Customizable: Swap veggies, change the protein, or make it dairy-free—this recipe is flexible.
What You’ll Need
- Cooked wild rice blend: 3 cups cooked (about 1 cup dry). A blend with brown rice works well for texture and timing.
- Cooked chicken: 3 cups shredded or diced (rotisserie chicken is perfect).
- Butter or olive oil: 3 tablespoons.
- Yellow onion: 1 medium, finely chopped.
- Celery: 2 ribs, finely chopped.
- Carrots: 2 medium, diced small.
- Garlic: 3 cloves, minced.
- Mushrooms (optional but recommended): 8 ounces, sliced.
- Flour: 3 tablespoons (for thickening the sauce).
- Chicken broth: 2 cups, low sodium.
- Milk or half-and-half: 1 cup (or use unsweetened almond milk for dairy-light).
- Sour cream or Greek yogurt: 1/2 cup for creaminess.
- Cheese: 1 1/2 cups shredded Gruyère, Swiss, or sharp cheddar.
- Frozen peas: 1 cup (no need to thaw).
- Fresh herbs: 2 tablespoons chopped parsley; 1 teaspoon chopped thyme (or 1/2 teaspoon dried).
- Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon poultry seasoning (or a pinch of sage and thyme).
- Topping: 1 cup panko or crushed buttery crackers mixed with 2 tablespoons melted butter.
- Pan: 9×13-inch baking dish.
Instructions
- Cook the rice: If you haven’t already, cook the wild rice blend according to package directions and set aside.
It should be tender with a little bite.
- Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté the vegetables: In a large skillet, heat butter or olive oil over medium. Add onion, celery, and carrots with a pinch of salt.
Cook 5–6 minutes until softened. Add mushrooms and cook another 4–5 minutes until they release their moisture and start to brown. Stir in garlic for 30 seconds.
- Make the sauce: Sprinkle flour over the vegetables and stir for 1 minute to cook off the raw taste.
Slowly whisk in the chicken broth, then the milk. Simmer 3–4 minutes, stirring, until the sauce thickens slightly.
- Add the creamy elements: Stir in sour cream or Greek yogurt, 1 cup of the cheese, herbs, salt, pepper, and poultry seasoning until smooth.
- Combine the casserole: In a large bowl, mix the cooked wild rice, chicken, peas, and the sauce. Taste and adjust seasoning if needed.
The mixture should be creamy but scoopable.
- Assemble: Transfer to the prepared baking dish. Sprinkle the remaining 1/2 cup cheese over the top.
- Add the crunchy topping: In a small bowl, mix panko or crushed crackers with melted butter. Scatter evenly over the casserole.
- Bake: Place in the oven for 20–25 minutes, until bubbling around the edges and golden on top.
- Rest and serve: Let it sit for 10 minutes before serving so it sets slightly.
Garnish with extra parsley.
How to Store
- Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
- Freezer: Wrap well in a freezer-safe container and freeze for up to 2 months. For best texture, freeze before baking if possible.
- Reheat: Warm individual portions in the microwave until hot, stirring halfway.
For the whole dish, cover with foil and bake at 325°F (165°C) until heated through, about 20–30 minutes from chilled.
- From frozen: Thaw overnight in the refrigerator, then bake covered at 350°F (175°C) for 30–40 minutes, uncovering for the last 10 minutes to crisp the topping.
Benefits of This Recipe
- Meal prep friendly: It reheats well and tastes even better the next day.
- Whole grains: Wild rice provides fiber, minerals, and a satisfying chew.
- Protein-rich: Chicken and dairy make it filling without needing extra sides.
- Veggie boost: Onions, carrots, celery, peas, and mushrooms add nutrients and flavor depth.
- One-pan convenience: Everything bakes together for easy serving and cleanup.
What Not to Do
- Don’t use uncooked rice in the casserole: It won’t cook evenly, and the sauce will break. Always use fully cooked rice.
- Don’t skip sautéing the vegetables: Raw veggies will release water and water down the sauce.
- Don’t add cold dairy to a boiling sauce: It can curdle. Reduce the heat slightly before stirring in sour cream or yogurt.
- Don’t overbake: Once it’s bubbling and golden, it’s done.
Overbaking dries out the chicken and rice.
- Don’t forget to taste and season: Wild rice and chicken can be mild. Salt and herbs wake everything up.
Recipe Variations
- Lighten it up: Use Greek yogurt instead of sour cream, reduce cheese to 1 cup, and use olive oil instead of butter.
- Dairy-free: Use olive oil, substitute unsweetened almond or oat milk, skip the cheese, and add 2 tablespoons nutritional yeast for savory depth.
- Mushroom lover’s version: Double the mushrooms and use Swiss or Gruyère for a deeper, earthy flavor.
- Turkey swap: Use leftover roast turkey instead of chicken—great after the holidays.
- Broccoli cheddar: Replace peas with 2 cups small broccoli florets (steam 2–3 minutes first) and use sharp cheddar.
- Herb-forward: Add chopped fresh rosemary and extra thyme, and finish with a squeeze of lemon for brightness.
- Gluten-free: Use a gluten-free flour blend for the roux and gluten-free panko or skip the crumb topping.
- Spicy twist: Stir in a pinch of red pepper flakes or diced jalapeño with the vegetables.
FAQ
Can I use only wild rice instead of a blend?
Yes. Pure wild rice works well, but it takes longer to cook and stays chewier than a blend.
Make sure it’s fully tender before adding to the casserole.
Can I use canned soup instead of making the sauce?
You can, but the flavor and texture are better with the homemade sauce. If you prefer canned, use two 10.5-ounce cans of cream of chicken or mushroom plus 1/2 cup milk to loosen.
What kind of chicken works best?
Shredded rotisserie chicken is quick and flavorful. You can also poach chicken breasts or thighs, or use leftover roasted chicken.
Dark meat stays especially tender.
How do I keep the topping crispy when reheating?
Reheat in the oven uncovered for the last 5–10 minutes. If the topping softens, add a small handful of fresh panko and a drizzle of oil before finishing in the oven.
Can I assemble it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours.
Add the crumb topping just before baking so it stays crisp. You may need an extra 5–10 minutes in the oven when baking from cold.
What sides go well with this casserole?
A simple green salad with a bright vinaigrette, roasted green beans, or sautéed spinach balances the richness. Warm rolls or crusty bread are always welcome.
How can I make it more flavorful without adding more salt?
Use fresh herbs, a squeeze of lemon, a dash of poultry seasoning, or a splash of dry white wine in the sauce.
Sautéing the mushrooms well also boosts umami.
Final Thoughts
This Chicken and Wild Rice Casserole brings comfort without complication. It’s creamy, savory, and packed with hearty grains and vegetables. Keep it classic, or make it your own with a few simple swaps.
Either way, you’ll end up with a dependable dinner that tastes like home and makes great leftovers. Keep this one in your rotation—you’ll use it all season long.