Chicken Wild Rice Casserole Recipe
This Chicken Wild Rice Casserole is a hearty and comforting dish combining tender cooked chicken, nutty wild rice, and a medley of sautéed vegetables in a creamy, cheesy sauce. Topped with a buttery, crunchy panko and Parmesan crust, it’s perfect as a satisfying family meal or for entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (wild rice cooking) + 35 minutes (baking)
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
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
- ½ cup milk or heavy cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Swiss)
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole once assembled.
- Cook the Wild Rice: If wild rice is not pre-cooked, cook it according to package instructions, which usually takes about 45 minutes. Drain and set aside.
- Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onion, minced garlic, carrots, celery, and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened. Season with salt, black pepper, and dried thyme, then remove from heat.
- Make the Creamy Sauce: In a mixing bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, milk or heavy cream, and shredded cheese until smooth and well combined.
- Assemble the Casserole: Grease a 9×13-inch baking dish. Combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce in the dish. Stir thoroughly until all ingredients are evenly mixed.
- Add the Topping: In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese together. Evenly sprinkle this topping over the casserole’s surface.
- Bake & Serve: Bake the casserole uncovered in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbly. Allow the casserole to rest for 5 minutes before serving to let it set.
Notes
- Using day-old or leftover cooked chicken works wonderfully in this recipe.
- Wild rice can be substituted with brown rice or a wild rice blend if preferred.
- For a richer flavor, use heavy cream instead of milk in the sauce.
- Feel free to add other vegetables like peas or green beans for more color and nutrition.
- Ensure the casserole rests before serving so it holds together better when plated.
- Gluten-free panko or breadcrumbs can be used to make this recipe gluten free.
Keywords: chicken casserole, wild rice casserole, creamy chicken and rice bake, comfort food, baked chicken casserole, wild rice recipe
Find it online: https://victoriablair.com/chicken-wild-rice-casserole-recipe/
