Introduction

This Wild Rice Casserole is a comforting and hearty dish perfect for family dinners or potlucks. Packed with tender chicken, sautéed vegetables, and a creamy cheesy sauce, it’s topped with a crunchy breadcrumb crust for added texture and flavor.

A close-up view of a creamy rice casserole in a white round ceramic dish, showing a thick single layer filled with mixed wild and white rice, small round orange carrot pieces, and sliced brown mushrooms, all covered in a creamy sauce and topped with scattered chopped green onions for a fresh touch, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 can (10.5 oz) cream of mushroom soup (or homemade)
1 can (10.5 oz) cream of chicken soup (or homemade)
1 cup chicken broth
1 cup milk (or heavy cream for extra richness)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Swiss)
½ cup panko breadcrumbs (or crushed crackers)
2 tbsp butter (melted)
¼ cup Parmesan cheese

Instructions

Step 1: Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
Step 2: If your wild rice isn’t already cooked, prepare it according to the package instructions. Wild rice takes about 45 minutes to cook, so plan accordingly.
Step 3: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened. Season with salt, pepper, and thyme.
Step 4: In a mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk (or heavy cream), and shredded cheese.
Step 5: In a greased 9×13-inch baking dish, combine the cooked wild rice, shredded chicken, sautéed vegetables, and creamy sauce. Stir everything together until well mixed.
Step 6: In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over the casserole.
Step 7: Bake uncovered for 30-35 minutes until the top is golden and bubbly. Let it rest for 5 minutes before serving.

Tips & Variations

Make it gluten-free by using gluten-free breadcrumbs or omitting the topping entirely.
For a dairy-free option, substitute dairy-free milk, soups, and cheese alternatives.
Try a vegetarian version by swapping chicken for chickpeas or tofu and using vegetable broth instead of chicken broth.
Boost protein by adding cooked bacon or sausage to the casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in a freezer-safe container for up to 3 months. To reheat, warm in the oven at 350°F for 15-20 minutes or microwave in 30-second intervals until heated through.

How to Serve

A close-up view of a creamy rice casserole in a white round ceramic dish filled to the top, showing a mixed layer of wild rice with chopped mushrooms and diced orange carrots all coated in a light creamy sauce, sprinkled with small chopped green herbs on top, with some golden-browned spots indicating it was baked, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

Yes, white rice can be used as a substitute, but wild rice provides a nuttier flavor and chewier texture that complements the casserole well.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole up to a day in advance, cover it, and store it in the refrigerator. Bake right before serving, adding a few extra minutes to the baking time if it’s cold from the fridge.