This Chicken Wild Rice Casserole is everything you crave in comfort food. It’s hearty, creamy, and overflowing with flavor. Imagine nutty wild rice, tender chicken, and a velvety sauce rich with veggies and just the right amount of cheese—it’s pure magic in a baking dish!

And let’s not forget about the golden, bubbly topping that takes this casserole to another level! Whether you need a cozy dinner or meal prep for the week, this dish delivers every time.

Why You’ll Love This Chicken Wild Rice Casserole

Time-Saver: This recipe makes plenty of servings, perfect for meal prep and reheating throughout the week.

Comfort Food: Ideal for chilly evenings or family gatherings, this casserole warms the heart and satisfies the belly.

Rich, Savory Taste: The combination of tender chicken, earthy wild rice, creamy sauce, and melted cheese creates a deeply satisfying flavor experience.

Versatile: It’s not just for family dinners; this casserole shines at potlucks and dinner parties as well.

Ingredients

• Wild Rice Blend: Offers great texture and nutrition.
• Chicken Broth: Adds a savory depth and creates the sauce base.
• Cooked, Shredded Chicken: Provides protein and substance, with rotisserie chicken being an easy option.
• Unsalted Butter: Creates a rich base for the sauce.
• Onion, Celery Stalks, Carrots, and Garlic: This aromatic mixture builds flavor for the casserole.
• Mushrooms: Adds an earthy, meaty texture and enhances flavor.
• All-Purpose Flour: Acts as a thickening agent for the creamy sauce.
• Milk: Contributes to the creaminess of the sauce.
• Heavy Cream: Enhances richness and creates a velvety texture.
• Seasonings: A blend of herbs and spices enhances everything.
• Sharp Cheddar and Parmesan Cheese: Sharp cheddar provides tanginess, while Parmesan adds nuttiness and saltiness.

How to Make Chicken Wild Rice Casserole

Making this casserole is a breeze and hard to mess up!

1. Prepare the wild rice.

Rinse the wild rice thoroughly under cold water. In a medium saucepan, bring 2 ½ cups of chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 45–50 minutes until tender. Drain any excess liquid and set aside.

2. Cook the vegetables.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onion, celery, carrots, and mushrooms, sautéing until softened (about 6–8 minutes). Stir in the garlic and cook for 1 additional minute.

3. Sprinkle the flour.

Sprinkle the flour over the sautéed vegetables, stirring to coat evenly. Cook for 1–2 minutes to get rid of the raw flour taste.

4. Make the sauce.

Gradually whisk in the milk, chicken broth, and heavy cream while stirring consistently to avoid lumps. Add in thyme, parsley, black pepper, salt, and smoked paprika. Let the sauce simmer until slightly thickened (about 5–7 minutes).

5. Assemble the casserole.

Preheat your oven to 375°F. In a large mixing bowl, combine the cooked wild rice, shredded chicken, vegetable mixture, and ½ cup of the shredded cheddar cheese. Mix well then transfer to a greased 9×13-inch baking dish.

6. Add the toppings.

Sprinkle the remaining ½ cup of cheddar cheese and the Parmesan cheese evenly over the top. If desired, combine breadcrumbs with melted butter and sprinkle over the cheese layer.

7. Bake.

Bake the casserole uncovered for 25–30 minutes until the cheese is bubbly and golden on top.

8. Serve.

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired, and enjoy!

Tips for the Best Chicken Wild Rice Casserole

Keep these tips in mind for a perfect casserole every time!

• Don’t overcook! Ensure the wild rice is al dente, and avoid overcooking the veggies to maintain texture.
• Take a shortcut. Using rotisserie chicken or pre-cooked chicken saves time. You could also cook chicken ahead of time and store it in the refrigerator.
• Be careful. Gradually whisk in liquids for a smooth sauce.
• Cheat with canned soup. Substitute your homemade sauce with cream of mushroom or cream of celery soup for a quicker version.
• Try tasty variations. Add frozen peas, chopped spinach, diced leeks, or corn. Different herbs like tarragon or marjoram can also add unique flavors.
• Get ahead. Assemble the casserole up to 24 hours prior. Cover with foil and refrigerate; store breadcrumb topping separately. Before baking, let it sit at room temperature and add the topping while the oven preheats.

How to Store

Storing your casserole properly helps maintain its freshness.

To Store:

Transfer the casserole to an airtight container and refrigerate for 3-4 days. Make sure it’s cooled completely before storing.

To Freeze:

Let the casserole cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months, thaw overnight in the refrigerator, and reheat as described.

To Reheat:

Reheat individual portions in the microwave until warmed through, or cover the dish with foil and bake in the oven at 350°F. If reheating a larger portion, adding a splash of broth or milk helps maintain moisture.

FAQ

Can I use brown rice instead of wild rice?

Yes, but cooking times may vary. Brown rice typically takes longer to cook than wild rice.

This casserole sounds rich. Can I lighten it up?

You can use low-fat milk instead of whole milk and reduce the amount of cheese if desired.

Can I make this casserole vegetarian?

Absolutely! Replace the chicken with extra vegetables and use vegetable broth instead of chicken broth.

How can I make this casserole spicier?

Add cayenne pepper or diced jalapeños for a spicy kick.

Can I prepare this casserole in advance?

Yes! Assemble it up to 24 hours ahead and bake when you’re ready. Just wait to add the breadcrumb topping until you’re ready to bake it.