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.
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.
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.
- 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!
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
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:
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.
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.
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.
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!
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Creamy Chicken and Wild Rice Casserole Recipe
- Prep Time: 50 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This comforting Chicken and Wild Rice Casserole combines tender chicken, a nutty wild rice blend, sautéed vegetables, and a creamy cheese sauce, topped with a golden panko crust for added texture. Perfect for a hearty family meal or make-ahead dinner.
Ingredients
Chicken, Rice and Veggies
- 1 ½ cups wild rice blend, uncooked
- 1 ½ lbs. chicken breasts or thighs, chopped into large bite size pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon 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
Cream Sauce
- 2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅓ cup flour
- 2 cups milk
- 2 teaspoons chicken bouillon (granulated, base or crushed cubes)
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups freshly grated sharp cheddar cheese, divided
- ½ cup freshly grated Parmesan cheese
Panko Topping (Optional)
- ¾ cup panko breadcrumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit and lightly spray a 9×13 baking dish with nonstick cooking spray to prepare for baking.
- Prep Chicken: Pat the chopped chicken dry with paper towels and toss with ¼ teaspoon each salt, pepper, and paprika. Set aside to season.
- Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear without moving for one minute. Then stir and cook until chicken turns opaque but do not cook through completely. Transfer chicken to a large bowl using a slotted spoon.
- Sauté Vegetables and Aromatics: Add a drizzle of olive oil or butter to the drippings in the pot if needed. Add diced onions, chopped carrots, and celery; sauté until onions are tender. Add minced garlic and sauté for an additional 30 seconds, then transfer all vegetables to the chicken bowl with a slotted spoon.
- Caramelize Mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium high heat in the same pot. Add sliced mushrooms, stir to coat evenly, then arrange in a single layer. Cook mushrooms until each side is deeply golden. Transfer mushrooms to the bowl with the chicken and vegetables.
- Make Cream Sauce: Whisk chicken broth and cornstarch together in a bowl; set aside. In the empty pot (do not wipe), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes while stirring continuously. Reduce heat to low and gradually whisk in the chicken broth mixture and milk. Add Dijon mustard, Worcestershire sauce, chicken bouillon, dried parsley, dried basil, dried thyme, salt, and pepper. Bring sauce to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup cheddar cheese until melted, then add Parmesan cheese and whisk until melted.
- Combine Ingredients: Add the chicken, mushroom, sautéed vegetables, and cooked wild rice blend to the cream sauce. Stir until evenly combined. Taste and adjust seasoning with salt and pepper. Transfer mixture to the prepared casserole dish and sprinkle the remaining 1 cup cheddar cheese evenly on top.
- Prepare Panko Topping (Optional): In a medium skillet, melt butter with olive oil over medium heat. Add panko breadcrumbs and stir to coat. Continue cooking until crumbs turn golden brown. Sprinkle panko topping evenly over the cheese layer in the casserole dish.
- Bake Casserole: Cover the casserole with foil and bake at 350 degrees Fahrenheit for 35 minutes or until the casserole is hot, bubbly, and cheese is melted. Remove foil during the last few minutes if you want the topping to be crispier.
Notes
- For best results, use a wild rice blend rather than 100% wild rice or instant wild rice. Cook wild rice by simmering in water, then straining excess water; check doneness at 25 minutes.
- Brown rice is a great substitute for wild rice as it offers a similar nutty flavor and chewy texture. Cook before adding to casserole.
- For a quicker option, substitute 3 cups shredded rotisserie chicken instead of cooking raw chicken.
- Store leftover casserole tightly covered in the refrigerator for up to 5 days.
- For meal prep, assemble casserole without panko topping and refrigerate up to 2 days. Add panko just before baking. Bake for 40-50 minutes at 350 degrees Fahrenheit until heated through and bubbly.
- Ingredient prep can be done ahead: season and chop chicken, slice mushrooms, dice onions, carrots, celery, mince garlic, and grate cheeses.
- To freeze, assemble casserole up to baking step, cool completely, double wrap in plastic wrap and foil, label and freeze up to 3 months. Thaw in fridge for 24-48 hours, add panko topping, and bake covered at 350 degrees for 40 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
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