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The Ultimate Chicken Wild Rice Casserole Recipe

The Ultimate Chicken Wild Rice Casserole fresh out of the oven
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A hearty and creamy Chicken Wild Rice Casserole packed with tender chicken, wild rice, sautéed vegetables, and a cheesy topping—perfect for cozy dinners or meal prep.

Ingredients

Scale
  • For the Casserole:
  • 2 cups cooked wild rice
  • 2 cups cooked chicken (shredded or diced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup mushrooms (sliced)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 2 tbsp butter
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • For the Creamy Sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk (or heavy cream)
  • 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
  • For the Topping:
  • ½ cup panko breadcrumbs
  • 2 tbsp butter (melted)
  • ¼ cup Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C).

2. If your wild rice isn’t already cooked, prepare it according to the package instructions.

3. In a large skillet, melt 2 tbsp of butter over medium heat. Add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened. Season with salt, pepper, and thyme.

4. In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, and shredded cheese.

5. In a greased 9×13-inch baking dish, combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce. Mix until well combined.

6. In a small bowl, mix together panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the mixture evenly over the casserole.

7. Bake uncovered for 30-35 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Notes

To make this recipe gluten-free, use gluten-free breadcrumbs or omit the topping entirely.

For a dairy-free version, substitute with non-dairy milk, soups, and cheese.

You can prepare the casserole in advance and refrigerate it up to 24 hours before baking.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat in the oven at 350°F for 15-20 minutes or in the microwave in 30-second intervals.

Try adding bacon or sausage for an extra protein boost.

Pair with a green salad, roasted vegetables, or garlic bread for a complete meal.

Nutrition

Find it online: https://paulakitchen.com/chicken-wild-rice-casserole/