Cheesy, creamy, a little earthy—this chicken wild rice casserole comes packed with tender chicken, chewy wild rice, buttery mushrooms, and two kinds of cheese. It’s the kind of dish that fills the kitchen with warm, nostalgic smells and makes you want to stand nearby with a spoon… you know, just in case.
There’s nothing fussy going on here. Just honest comfort layered into a golden-topped bake. You get juicy shredded chicken, a dreamy velvety sauce, a bit of crunch if you go for the breadcrumb topping, and that cozy vibe that kind of melts a stressful day away. Perfect when you’re craving something hearty, or you’ve got some rotisserie chicken staring at you from the fridge like, “Well?” And if you’re anything like me, a second helping is absolutely happening.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Wild Rice Casserole
Not gonna pretend this is going to change your life, but I will say it’s one of those dishes you’ll want to make again before your pan’s even clean.
- Serious texture payoff: You’ve got chewy wild rice, juicy bites of chicken, creamy sauce, and a crispy top if you opt in.
- Make-ahead magic: Assemble it earlier in the day, then pop it into the oven when hunger hits.
- Rotisserie chicken shortcut: Already cooked chicken means this comes together faster than you’d think.
- Versatile veggies: Mushrooms, carrots, celery, and onion all soften into the sauce, but feel free to riff.
- Leftovers? Bless. It reheats like a dream and might be even better the next day.
- Feels fancy, isn’t: There’s thyme and cream and bubbly cheese—it tastes like effort, without requiring it.
Ingredient Notes
Let’s break this down a bit, because even simple casseroles have little ingredient quirks. Here are a few tips before you start rummaging through the fridge.
- Wild rice blend: This gives a nutty chew and beautiful speckled color. If you want to go full fancy, stick to pure wild rice.
- Chicken broth: This flavors the rice while it cooks and goes into the sauce later—double duty, and worth it.
- Cooked shredded chicken: Rotisserie keeps things easy, but any leftover chicken works. Even the drier bits soften up in the creamy sauce.
- Veggies (onion, celery, carrot, mushrooms): These are your aromatics and savory backbone. Mushrooms bring earthiness, but skip ’em if you must.
- All-purpose flour: Thickens the creamy sauce into a spoon-coating dream.
- Milk and cream: Milk does the lift, cream brings the luxury. You could tweak that balance, but I like the mix.
- Dried thyme and parsley: These keep things herbaceous without being overpowering. Thyme is especially lovely with mushrooms.
- Sharp cheddar and Parmesan: Cheddar’s your melty glue, Parmesan gives it a salty bite on top. Use a good cheese; it matters here.
- Breadcrumbs and butter (optional): If the words “buttery crunch” make you smile, don’t skip this final topping.
How To Make This Chicken Wild Rice Casserole
Alright, apron on. Let’s get into it. This recipe’s got a few moving parts, but they all come together in a single glorious baking dish.
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Cook the rice: Give it a rinse first (wild rice is dusty). Simmer it with chicken broth for about 45–50 minutes until tender and nutty. Drain off any extra liquid and set it somewhere cozy.
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Sauté the veggies: In a big skillet, get that butter melted. Toss in the onion, carrots, celery, and mushrooms. Let it all soften and sizzle for 6–8 minutes until things look glossy and smell… amazing.
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Add garlic and flour: Stir in minced garlic (just for a minute, so it doesn’t burn), then sprinkle in the flour. Stir it around to coat everything—a quick 1–2 minute stir to cook out that raw flour-y taste.
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Make the sauce: Slowly whisk in the milk, extra broth, and fancy splash of cream. Keep things moving so it stays smooth. Add your dried herbs, salt, pepper, and smoked paprika if you’re feeling wild. Simmer 5–7 minutes until it thickens just a bit.
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Mix it up: Preheat that oven to 375°F. In a big bowl, stir together cooked rice, shredded chicken, that creamy veggie sauce, and half the shredded cheddar.
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Assemble and top: Scoop the mixture into a greased 9×13 baking dish. Top with the rest of the cheddar and all the Parmesan. If you’re using the breadcrumb topping (you really should), mix them with butter and sprinkle it all over.
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Bake until bubbly: Into the oven it goes, uncovered for 25–30 minutes. It should be golden, gooey, and sending out wafts of cheesy herbiness.
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Rest, then serve: Let it sit for 5 minutes before diving in. Somehow, it gets even better after a short pause.
Storage Options
So, you’ve got leftovers. First of all, I’m proud. This stuff is dangerously scoopable.
If you’re storing it in the fridge, just cover the baking dish with foil—or scoop everything into an airtight container. It’ll keep nicely for 3 to 4 days. Reheat portions in the microwave (start low so it doesn’t get weirdly dry), or the oven if you’re feeling patient and want to crisp the top again.
Freezing? Absolutely. Let the casserole cool completely, then wrap it tight in foil and pop it in the freezer. It should hold up for 2 to 3 months without fuss. When you’re ready, thaw overnight in the fridge (or on the counter if you’re a rebel), then bake at 350°F covered until it’s heated through.
And yes, you can freeze it before baking too. Assemble everything, skip the topping, wrap well, and freeze. Add breadcrumbs and cheese topping just before baking from thawed.
Variations and Substitutions
Whether you’re low on ingredients or just like tinkering with the classics, this casserole’s forgiving. You can definitely riff without ruining dinner.
- Gluten-free flour: Swap in your favorite gluten-free all-purpose flour for the roux and you’re good to go. Rice is already naturally gluten-free.
- No mushrooms: Just say no. Extra carrots or even diced zucchini can fill in the texture gap.
- Different protein: Turkey’s great here, especially post-holiday. Or try cooked sausage for a savory twist.
- Dairy tweaks: Use all milk to skip the cream, or go full cozy with half and half. I won’t judge.
- Cheese swap: Smoked gouda or Gruyère would be outrageously good. Just stay in the melty, bold family.
- Breadcrumb topping: Try crushed crackers (like Ritz or saltines!) instead for a buttery crunch with attitude.
What to Serve with Chicken Wild Rice Casserole
This casserole kinda covers everything—grains, protein, creamy-saucy-ness—but if you want to round it out, here’s what works (and what I’ve shamelessly eaten it with).
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A crisp green salad: Something lemony and bright works wonders alongside all that creaminess. Think arugula, radish, and a tangy vinaigrette that bites back just a little.
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Steamed green beans or roasted broccoli: Simple, green, snappy. Balance is the name of the game here. You could even squeeze a little lemon juice over for extra zing.
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Garlic bread or crusty rolls: Look, I know we already have carbs inside the casserole. But if you’ve had a day, adding some warm, buttery bread on the side never hurt anybody.
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Something sweet after: If you’ve got room, may I ever-so-gently suggest these peanut butter banana ice cream sandwiches? Perfect cool-down after a warm, rich bake.
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Light wine or seltzer: A crisp white, or even a gingery mocktail, gives some contrast if you’re feeling fancy. Pull out the good glasses.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chicken wild rice casserole ahead of time?
Absolutely. You can assemble the whole thing up to a day in advance and keep it covered in the fridge. Just wait to add the breadcrumb topping until right before baking so it stays crunchy. Bake as directed, maybe adding a few extra minutes if it’s cold from the fridge.
Can I use white rice instead of wild rice?
Technically yes, but it’ll change the texture quite a bit. Wild rice (or the blend) adds that chewy, nutty backbone. If you’re subbing in white rice, cut way down on cooking time and expect a softer result overall. Still tasty, just different.
What can I use instead of heavy cream?
If you want to lighten things up, you can use extra milk or go for half and half. If you’re avoiding dairy altogether, a good unsweetened oat milk works for sauce texture, though the flavor might be a little more neutral. Still, the cheese will carry you through flavor-wise.
Can I freeze this casserole after baking?
Yes, and it holds up really well! Let it cool completely, then portion and freeze, or freeze the whole thing. Wrap it tightly, and when you’re ready just thaw overnight in the fridge and reheat in the oven until hot. The topping stays crispier if you reheat uncovered.
Chicken Wild Rice Casserole
Ingredients
For the Casserole
- 1 cup (195 g) wild rice blend or pure wild rice
- 2.5 cups (600 ml) chicken broth divided
- 3 cups (400 g) cooked shredded chicken such as rotisserie
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini mushrooms sliced, can omit
- 1 small yellow onion diced
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) milk whole or 2%
- 1/2 cup (120 ml) heavy cream or more milk
- 1 tsp dried thyme
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) salt plus more to taste
- 1/2 tsp (0.5 tsp) black pepper
- 1/4 tsp (0.25 tsp) smoked paprika optional
- 1.5 cups (170 g) sharp cheddar cheese freshly shredded, divided
- 1/2 cup (50 g) Parmesan cheese freshly grated
Optional Topping
- 1/2 cup (30 g) panko breadcrumbs or crushed crackers
- 2 tbsp (28 g) melted butter
Equipment
- Large skillet
- 9x13 baking dish
- Medium Pot
- Mixing bowl
Instructions
- Cook the rice: Rinse the wild rice blend well. Combine with 2 cups chicken broth in a medium pot, bring to a boil, then cover and simmer for 45–50 minutes, or until tender. Drain off any excess liquid and set aside.
- Sauté the veggies: In a large skillet over medium heat, melt the butter. Add onion, carrots, celery, and mushrooms. Cook, stirring often, for 6–8 minutes until softened and fragrant.
- Add garlic and flour: Stir in minced garlic and cook for 1 minute. Sprinkle flour over the veggies and cook, stirring constantly, for 1–2 minutes to form a roux.
- Make the sauce: Slowly pour in the milk, remaining 1/2 cup chicken broth, and cream. Whisk constantly to keep the sauce smooth. Stir in thyme, parsley, salt, pepper, and smoked paprika if using. Simmer for 5–7 minutes, stirring frequently, until the sauce is thickened but pourable.
- Mix it up: Preheat oven to 375°F (190°C). In a large mixing bowl, combine cooked rice, shredded chicken, the creamy veggie sauce, and half the cheddar cheese. Mix thoroughly.
- Assemble and top: Lightly grease a 9x13 baking dish. Spread the mixture evenly in the dish. Top with remaining cheddar and all the Parmesan. If using the topping, toss breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
- Rest and serve: Let casserole cool for 5 minutes before serving for best results.
