Chicken Wild Rice Casserole Recipe

Introduction

Chicken Wild Rice Casserole is a comforting, hearty dish perfect for family dinners. It combines tender chicken, nutty wild rice, and fresh vegetables in a creamy sauce, topped with buttery bread cubes for a satisfying crunch.

Ingredients

• 1 onion, chopped
• 5 carrots, chopped
• 5 celery stalks, chopped
• 1 cup wild rice
• 3 cups chicken broth
• 1 lb chicken breasts, cut into small pieces
• 10 tbsp butter, divided
• 1 tsp salt
• ½ tsp poultry seasoning
• 4 tbsp flour
• 2 cups milk
• 3-4 cups cubed bread (sturdy, dry, or day-old bread works best)

Instructions

1. Step 1: Preheat the oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes.
2. Step 2: While the rice cooks, melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning, cooking for 1 minute. Gradually whisk in the milk until smooth and creamy.
3. Step 3: For the optional topping, melt the remaining 6 tablespoons of butter and toss with the cubed bread. This adds a delicious crunchy layer to the casserole.
4. Step 4: Once the rice is cooked, remove the foil. Stir in the raw chicken pieces and creamy sauce until well combined. Spread the buttered bread cubes evenly on top.
5. Step 5: Increase the oven temperature to 450°F. Bake uncovered for 20-30 minutes, until the chicken is cooked through and the bread cubes are golden brown.
6. Step 6: Remove from the oven and garnish with salt, pepper, or parsley if desired. Serve warm and enjoy!

Tips & Variations

• Use pre-cooked or rotisserie chicken to save time; simply shred and add with the sauce.
• You can substitute regular long-grain rice if you don’t have wild rice, adjusting cooking times as needed.
• Skip the bread topping if you prefer a lighter casserole or want to reduce carbs.
• To make a creamier sauce, add a bit more milk or a splash of cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This casserole also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes! Using leftover or rotisserie chicken is a great shortcut. Just shred or dice it and mix it in with the rice and sauce before baking.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole up to 24 hours in advance, cover tightly, and keep it refrigerated. When ready to bake, let it come to room temperature and then cook as directed.

Chicken Wild Rice Casserole Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

A comforting and hearty Chicken Wild Rice Casserole featuring tender chicken, wholesome wild rice, and a creamy sauce topped with buttery bread cubes, baked to golden perfection. Perfect for family dinners and make-ahead meals, this casserole offers a delightful blend of textures and flavors with simple, wholesome ingredients.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables & Grains

• 1 onion, chopped
• 5 carrots, chopped
• 5 celery stalks, chopped
• 1 cup wild rice

Proteins

• 1 lb chicken breasts, cut into small pieces

Liquids & Broth

• 3 cups chicken broth
• 2 cups milk

Dairy & Fats

• 10 tbsp butter, divided

Seasonings & Others

• 1 tsp salt
• ½ tsp poultry seasoning
• 4 tbsp flour
• 3–4 cups cubed bread (sturdy, dry, or day-old bread works best)

Instructions

1. Preheat the oven: Set your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes to allow the rice and vegetables to cook.
2. Prepare the sauce: While the rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Stir in the flour, salt, and poultry seasoning. Cook for 1 minute to form a roux. Gradually whisk in the milk until the sauce is smooth and creamy, then remove from heat.
3. Optional topping: Melt the remaining 6 tablespoons of butter. Toss the cubed bread with the melted butter until evenly coated. This will create a crispy, buttery topping for the casserole.
4. Assemble the casserole: Once the rice is cooked, carefully remove the foil from the baking dish. Add the raw chicken pieces and creamy sauce to the dish. Stir gently to combine all ingredients. Arrange the buttered bread cubes evenly on top if using the topping.
5. Bake: Increase the oven temperature to 450°F. Place the casserole uncovered into the oven and bake for an additional 20-30 minutes, until the chicken is fully cooked through (no longer pink inside) and the bread cubes on top are golden brown and crispy.
6. Serve: Remove from the oven and let cool slightly. Garnish with additional salt, pepper, or fresh parsley to add a fresh burst of flavor and color. Serve warm and enjoy your delicious Chicken Wild Rice Casserole!

Notes

• You can use pre-cooked or leftover chicken to skip the cooking step; simply shred or dice and mix with rice and sauce.
• This casserole can be assembled up to 24 hours in advance and stored in the refrigerator before baking.
• If wild rice is unavailable, substitute with long-grain rice but monitor cooking time as it cooks faster.
• The bread topping is optional and can be omitted to reduce carbs without sacrificing flavor.
• The casserole freezes well for up to 3 months; thaw overnight in the refrigerator before baking.

Keywords: chicken casserole, wild rice casserole, creamy chicken casserole, baked chicken dish, comfort food, make-ahead casserole, easy dinner recipe