Chicken and Wild Rice Casserole Recipe

Introduction

Chicken and wild rice casserole is a hearty, comforting dish perfect for family meals or gatherings. With tender chicken, earthy mushrooms, and a creamy cheese sauce, this casserole is both flavorful and satisfying.

Ingredients

• 1 1/2 cups wild rice blend (uncooked, cooked according to package directions)
• 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
• 4 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
• 1/3 cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon (granulated 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
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
2. Step 2: While the chopped chicken is still on the cutting board, pat dry with a paper towel. Toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika. Set aside.
3. Step 3: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and sear for one minute without moving it, then continue cooking and stirring until the chicken is opaque but not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
4. Step 4: Add a drizzle of oil or butter to the drippings if they look dry. Add onions, carrots, and celery and sauté until onions are tender. Add garlic and sauté for 30 seconds. Transfer vegetables to the chicken bowl using a slotted spoon.
5. Step 5: Melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat in the leftover drippings. Add mushrooms and stir to coat evenly. Arrange mushrooms in a single layer and cook each side until deeply golden. Transfer to the chicken bowl using a slotted spoon.
6. Step 6: Whisk chicken broth and cornstarch together in a liquid measuring cup. Set aside. In the same pot (do not wipe), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook, whisking constantly, for 2 minutes.
7. Step 7: Reduce heat to low and gradually whisk in the chicken broth-cornstarch 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 until melted.
8. Step 8: Add the chicken, mushroom, vegetable mixture, and cooked wild rice to the sauce. Stir until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Transfer mixture to the prepared casserole dish. Sprinkle the remaining 1 cup cheddar cheese evenly over the top.
9. Step 9: In a medium skillet, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and stir to coat. Cook until crumbs become golden brown. Evenly sprinkle browned panko over the cheese layer in the casserole.
10. Step 10: Cover the casserole and bake at 350 degrees for 30 to 35 minutes, or until hot, bubbly, and the cheese is melted.

Tips & Variations

• For extra flavor, try adding fresh thyme or rosemary instead of dried herbs.
• Use a mix of wild and white rice for a nuttier texture.
• Swap sharp cheddar for smoked cheddar to add a smoky depth to the casserole.
• Make this vegetarian by replacing chicken with hearty mushrooms and using vegetable broth.
• To save time, use pre-cooked rotisserie chicken instead of fresh chicken pieces.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350 degrees F oven until heated through, about 20 minutes. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use brown rice, white rice, or a wild rice blend as preferred. Just adjust the cooking time according to the rice type.

Is it okay to use chicken thighs instead of breasts?

Absolutely. Chicken thighs add more flavor and stay moist during cooking, making them a great option for this casserole.

Chicken and Wild Rice Casserole Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

This comforting Chicken and Wild Rice Casserole combines tender chicken pieces, a flavorful wild rice blend, sautéed vegetables, and a rich, creamy cheese sauce. Topped with a crunchy golden panko breadcrumb crust and baked to bubbly perfection, it makes a hearty and satisfying meal perfect for family dinners or cozy gatherings.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Rice

• 1 1/2 cups wild rice blend (uncooked, to be cooked according to package directions)
• 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

Vegetables and Aromatics

• 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
• 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

Cheese and Topping

• 2 cups freshly grated sharp cheddar cheese, divided
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
2. Prep Chicken: Pat the chopped chicken dry with a paper towel on the cutting board. Toss gently with 1/4 teaspoon each of salt, pepper, and paprika. Set aside.
3. Cook Chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and sear for one minute without moving it, then stir and cook until the chicken pieces turn opaque but are not fully cooked through. Transfer chicken to a large bowl using a slotted spoon.
4. Sauté Vegetables and Aromatics: If the pan looks dry, add a drizzle of oil or butter for richness. Add diced onions, chopped carrots, and celery; sauté until the onions become tender. Add minced garlic and cook for 30 seconds until fragrant. Transfer this mixture to the bowl with the chicken using a slotted spoon.
5. Caramelize Mushrooms: In the same pot with leftover drippings, melt 2 tablespoons butter with a drizzle of olive oil over medium-high heat. Add sliced mushrooms, stir to coat, then arrange in a single layer. Cook without stirring until each side is deeply golden brown to develop caramelized flavor. Transfer mushrooms to the chicken and vegetables bowl.
6. Make Cream Sauce: In a small bowl or measuring cup, whisk chicken broth together with cornstarch until smooth. In the empty Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook for 2 minutes while stirring to create a roux. Reduce heat to low and gradually whisk in the chicken broth/cornstarch mixture and milk. Stir in Dijon mustard, Worcestershire sauce, chicken bouillon, and all dried herbs, salt, and pepper.
7. Thicken Sauce and Add Cheese: Bring the sauce to a gentle simmer, whisking frequently until it thickens. Remove from heat and whisk in 1 cup sharp cheddar cheese until melted, followed by the Parmesan cheese until fully incorporated.
8. Combine Ingredients: Add the cooked wild rice blend, chicken, mushrooms, and sautéed vegetables into the sauce, stirring gently until everything is well combined. Taste and adjust salt and pepper if needed. Transfer this mixture into the prepared casserole dish and evenly top with the remaining 1 cup of sharp cheddar cheese.
9. Prepare Panko Topping: In a medium skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and stir to coat evenly. Continue cooking, stirring frequently, until the breadcrumbs are golden brown and crunchy. Evenly sprinkle the toasted panko over the cheese layer of the casserole.
10. Bake: Cover the casserole dish and bake in the preheated oven for 30–35 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.

Notes

• Wild rice can be substituted with brown rice or a rice blend based on preference.
• Cooking chicken until just opaque ensures it finishes cooking in the oven without drying out.
• Sauté mushrooms well to develop deep flavor through caramelization.
• Using low sodium chicken broth and controlling added salt helps keep the dish balanced in sodium.
• Panko topping adds a satisfying crunch contrast to the creamy casserole.
• You can prepare the casserole a day ahead and refrigerate before baking; just add 5 extra minutes to bake time if baking from cold.

Keywords: chicken casserole, wild rice, creamy chicken casserole, comfort food, baked casserole, cheesy casserole, mushroom casserole