Name: Creamy Chicken and Wild Rice Casserole Recipe
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups wild rice blend, uncooked; 1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp paprika; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter, divided; 1 yellow onion, diced; 3 stalks celery, chopped; 3 carrots, chopped; 6 cloves garlic, minced; 8 ounces baby Bella/cremini mushrooms, sliced; 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1/3 cup flour; 2 cups milk; 2 teaspoons chicken bouillon (granulated, base or crushed cubes); 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp dried parsley; 1 tsp dried basil; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 2 cups freshly grated sharp cheddar cheese, divided; 1/2 cup freshly grated Parmesan cheese; 3/4 cup panko breadcrumbs; 1 tablespoon butter

Nothing quite beats the comfort of a warm, cheesy casserole that's loaded with tender chicken and the nutty texture of wild rice. This Creamy Chicken and Wild Rice Casserole Recipe hits all the cozy notes and is just the kind of dish I love making when I want something hearty, crowd-pleasing, and full of flavor.

In a light blue pot on a white marbled surface, there is a thick creamy stew with visible ingredients like orange carrot cubes, green celery pieces, white chunks of meat, and dark strips of wild rice mixed evenly throughout. The creamy base has a light beige color, speckled with herbs and spices. A wooden spoon is partially dipped into the stew, showing the rich texture and mix of different colors clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Wild Rice Casserole Recipe
Top Tip
How to Serve Creamy Chicken and Wild Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Wild Rice Casserole Recipe

Why You'll Love This Recipe

This casserole is one of those classic dishes that feels special but is actually super approachable. I love how the flavors build—from the sautéed mushrooms to the creamy cheesy sauce—and how the wild rice adds this wonderful bite you don’t get with plain white rice.

Rich and Creamy Flavor: The homemade cream sauce is packed with depth from Dijon mustard and Worcestershire sauce that lift the whole dish.
Hearty & Healthy: Wild rice blend adds fiber and texture, making this casserole feel substantial without being heavy.
Easy to Customize: You can swap chicken cuts or use rotisserie chicken for a shortcut without losing any flavor.
Make-Ahead Friendly: Perfect for prepping ahead or freezing for those busy nights when you just want dinner ready to go.

The image shows a close-up of a creamy rice dish served in a white bowl on a white marbled surface. The dish has multiple layers including wild rice mixed with orange carrot pieces, light green celery chunks, and brown mushrooms. The top layer is covered with a golden brown crispy crumb topping and small green parsley leaves scattered across. A golden spoon scoops some of the mixed ingredients, highlighting the creamy texture and varied colors of the vegetables and rice. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Chicken and Wild Rice Casserole Recipe plays a role in building those beloved layers of flavor and texture. From juicy chicken pieces to the combo of veggies and a dreamy cheese sauce, it all comes together beautifully. When shopping, look for a wild rice blend—not just pure wild rice—to get the perfect nutty, chewy bite.

Flat lay of raw chicken breasts chopped into large bite-size pieces, a small mound of cooked wild rice blend, a diced yellow onion, three chopped celery stalks, three chopped carrots, six whole unpeeled garlic cloves, sliced baby Bella mushrooms, a handful of fresh dried parsley and basil herbs in small white bowls, a small white bowl with grated sharp cheddar cheese, a small white bowl with grated Parmesan cheese, a small white bowl with olive oil, a small white bowl with unsalted butter chunks, a small white bowl with milk, and a small white bowl with chicken broth, arranged symmetrically and balanced on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild Rice Blend: Brings a lovely chewy texture and earthy nutty flavor that pairs perfectly with creamy sauce.
Chicken Breasts or Thighs: Both work well; thighs stay juicier but breasts are leaner—choose your preference.
Yellow Onion: Adds sweetness and depth when sautéed, forming the flavor base.
Celery & Carrots: Classic aromatic veggies that brighten and add subtle crunch.
Garlic: Essential for that fragrant punch that wakes up the whole dish.
Baby Bella (Cremini) Mushrooms: Their deep umami flavor is intensified when caramelized.
Chicken Broth: Forms the base of the velvety cream sauce; I recommend low sodium to control salt.
Cornstarch & Flour: Create just the right thickening combo for a smooth, clingy sauce.
Milk: I use whole milk for richness, but 2% works fine too.
Cheddar & Parmesan Cheeses: Sharp cheddar brings tang and melty goodness, while Parmesan adds a nutty finish.
Dijon Mustard & Worcestershire Sauce: Small but powerful flavor boosters that keep the sauce from tasting flat.
Herbs and Spices: Parsley, basil, thyme, plus salt, pepper, and paprika give warmth and freshness.
Panko Breadcrumbs (Optional): For that irresistible crunchy topping—totally worth the extra step!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to think of this casserole as a flexible base that you can make your own. Sometimes, I swap chicken thighs for breasts when I want something leaner, or use rotisserie chicken when I'm short on time. You can easily add your favorite herbs or toss in some frozen peas or corn for a pop of color and sweetness.

Rotisserie Chicken Shortcut: When life’s busy, shredded rotisserie chicken works wonderfully—just stir it in with the cooked rice and sauce.
Vegetarian Version: Skip the chicken and double the mushrooms and veggies; add a splash of vegetable broth instead of chicken broth.
Make It Gluten-Free: Use gluten-free flour or cornstarch and omit the panko topping or replace with gluten-free breadcrumbs.

Step-by-Step: How I Make Creamy Chicken and Wild Rice Casserole Recipe

Step 1: Prep and Season Your Chicken Just Right

After chopping the chicken into large bite-sized pieces, I always make sure to pat them dry using a paper towel. This little step helps it brown beautifully when it hits the pan. Then, toss the pieces with salt, pepper, and paprika so every bite is perfectly seasoned. Setting them aside while you prep everything else keeps the flow smooth.

Step 2: Sear the Chicken Until Opaque, Not Fully Cooked

I heat olive oil in my Dutch oven over medium-high heat and add the chicken in a single layer. Searing without stirring for the first minute gives that gorgeous color. Then I stir and cook until it’s opaque—but I don’t cook it through yet, since it’ll finish cooking in the oven. Using a slotted spoon to transfer it keeps the tasty browned bits in the pot.

Step 3: Sauté Veggies and Aromatics to Build Flavor

Next, I toss in the carrots, celery, and onions, adding a little butter for richness if the pan looks dry. Cooking them until the onion is tender is key because it softens the base and lets out all those sweet flavors. Garlic goes in last for just 30 seconds—you want its aroma, but don’t want it to burn. I scoop them out and set aside with the chicken.

Step 4: Get Those Mushrooms Perfectly Caramelized

My favorite step! I melt butter with a bit of olive oil, then add mushrooms in a single layer to the pan. Resist the urge to stir too much because you want those golden edges. Cooking them until deep golden on both sides brings serious umami power to the casserole. Another slotted spoon transfer, and mushroom goodness joins the chicken and veggies.

Step 5: Whisk Up the Cream Sauce Right in the Same Pot

I whisk chicken broth and cornstarch together first so the thickener dissolves without clumps. Then, in the empty pot, I melt butter and olive oil before whisking in flour for 2 minutes to cook out the raw taste. Slowly whisking in the broth mixture and milk creates a smooth base. Adding Dijon, Worcestershire, bouillon, and herbs takes this sauce from simple to sensational. When it thickens, I stir in sharp cheddar and Parmesan until silky and cheesy.

Step 6: Combine Everything and Get Ready to Bake

Once the sauce is ready, I fold in the cooked rice blend and all the chicken, veggies, and mushrooms. I always give it a quick taste to check seasoning so I can adjust salt and pepper before moving on. Then I spread everything into my greased casserole dish and top with the remaining sharp cheddar cheese for that perfect melty finish.

Step 7: Optional Panko Topping for Crunch

I melt butter with olive oil in a skillet and toast the panko breadcrumbs until golden brown—this crisp topping adds a wonderful contrast to the creamy casserole. I sprinkle it evenly over the cheese before covering and popping the whole thing in the oven at 350°F for about 30-35 minutes.

Top Tip

From making this casserole dozens of times, I've learned a few tricks that really elevate the final dish and avoid common pitfalls—these tips will help you get maximum flavor and that perfect creamy texture every time.

Pat Chicken Dry: Moisture is the enemy of browning—dry pieces sauté better and get more flavor.
Don’t Overcook Chicken Before Baking: The chicken finishes cooking in the oven; if you cook it fully on the stove, it ends up dry.
Toast the Flour for the Sauce: Cooking the flour briefly before adding liquid results in a smooth, flavorful roux instead of a pasty sauce.
Use a Wild Rice Blend: Pure wild rice can take a lot longer to cook and be tougher—blends are more forgiving and still give great texture.

How to Serve Creamy Chicken and Wild Rice Casserole Recipe

Creamy Chicken Wild Rice - Serving Suggestion

Garnishes

I love scattering freshly chopped parsley on top once it’s out of the oven—adds a fresh zing and brightens the rich flavors. Sometimes I grate a little extra Parmesan right before serving for a sharp finish. For an elegant touch, a few sliced green onions also work beautifully.

Side Dishes

This casserole is hearty on its own, but pairing it with a crisp green salad or steamed green beans balances the richness wonderfully. Roasted Brussels sprouts or garlic sautéed spinach also complement the creamy cheese sauce and add a fresh crunch.

Creative Ways to Present

For family dinners or special occasions, I sometimes serve this casserole in individual ramekins topped with panko for that crispy bit on top. It looks charming and portion control is a bonus! Another fun idea is layering the casserole in a large cast iron skillet for a rustic, cozy presentation right at the table.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole tightly covered in an airtight container in the fridge where it keeps beautifully for up to 5 days. I find reheating in the oven or microwave works well to bring back that creamy texture.

Freezing

This casserole freezes like a dream. I make and assemble it to the baking stage—sometimes leaving off the panko topping for better freezing—and tightly wrap with plastic and foil before freezing for up to 3 months. When I want it, I thaw it overnight in the fridge and bake covered, adding the toasted panko topping fresh for best crunch.

Reheating

Whether it’s leftover or from the freezer, I reheat covered in the oven at 350°F until hot and bubbly. Adding a little splash of milk before reheating can help keep it creamy without drying out. The panko topping, if added fresh before reheating, revives its crispness beautifully.

Frequently Asked Questions:

Can I use rotisserie chicken for this casserole?

Absolutely! Using shredded rotisserie chicken is a fantastic time saver and still yields plenty of flavor. Just stir it in with the wild rice and cream sauce. Skip the stovetop searing step and get this into the oven faster.

What’s the best wild rice to use?

Go for a wild rice blend rather than 100% wild rice. Blends typically contain brown rice and other rices that shorten cooking time and improve texture. Avoid instant wild rice, which can get mushy in the casserole.

Can I make this casserole ahead of time?

Yes! You can assemble the casserole up to 2 days in advance and store it covered in the refrigerator. Just add the panko topping and bake when you're ready to serve.

How do I keep the chicken juicy and not dry?

Patting the chicken dry before seasoning and only searing it briefly before baking helps maintain juiciness. Also, letting the casserole bake covered locks in moisture as it finishes cooking.

Final Thoughts

This Creamy Chicken and Wild Rice Casserole Recipe has become one of those dishes I reach for when I want comfort on a plate without fuss. It’s one of those recipes that feels homemade and special but is straightforward enough for busy weeknights. I honestly hope you give it a try—you might just find it becoming a family favorite like I have!