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Chicken Wild Rice Casserole

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This chicken wild rice casserole is a comforting, hearty, and budget-friendly dish made with tender chicken, nutty wild rice, fresh vegetables, and a creamy sauce. It is versatile, customizable, and ideal for both weeknight dinners and family gatherings.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or cubed
  • 1 cup uncooked wild rice, rinsed
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup cream of mushroom soup (or homemade equivalent)
  • 1 small onion, finely chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup mushrooms, sliced
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • 1 cup shredded cheese (cheddar or mozzarella)

Instructions

  1. Rinse the wild rice under cold water. Place it in a saucepan with chicken broth, bring to a boil, reduce the heat, and let it simmer until the rice is tender and most of the liquid is absorbed. This usually takes 40 to 45 minutes. Stir occasionally.
  2. While the rice cooks, melt butter in a skillet over medium heat. Add chopped onion, diced carrots, diced celery, and sliced mushrooms. Sauté for 6 to 8 minutes until softened. Season with garlic powder, thyme, salt, and pepper.
  3. In a large bowl, mix the sautéed vegetables with cream of mushroom soup and milk. Stir until the mixture is smooth and creamy.
  4. Add the shredded chicken to the sauce and vegetables. Stir until well combined and evenly coated.
  5. Once the rice is ready, fold it gently into the chicken and sauce mixture. Mix until all ingredients are evenly distributed.
  6. Grease a large baking dish with butter or cooking spray. Pour the mixture into the dish and spread it evenly.
  7. Sprinkle shredded cheese over the top for a golden crust.
  8. Preheat the oven to 350°F (175°C). Bake the casserole for 30 to 35 minutes, until hot and bubbly with a melted, golden topping.
  9. Remove from the oven and let it rest for 5 to 10 minutes before serving.

Notes

You can prepare the casserole a day in advance and refrigerate it until ready to bake.

Cover with foil during baking if the top browns too quickly.

For extra vegetables, add broccoli or peas to the mixture before baking.

For a lighter sauce, replace the cream of mushroom soup with a homemade white sauce.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 1 hour 15 minutes

Find it online: https://recipesmars.com/2025/09/chicken-wild-rice-casserole/