Chicken and Wild Rice Casserole Recipe

Get ready for your new comfort-food obsession! This Chicken and Wild Rice Casserole is creamy, savory, and loaded with tender chicken, earthy mushrooms, fragrant herbs, and a bit of golden crunch on top. It’s the kind of cozy, satisfying dish you crave all fall and winter long—and it’s just as welcome at a potluck or holiday table as it is on a busy weeknight.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient in this Chicken and Wild Rice Casserole plays a role in building layers of earthy, herby, luscious flavor. The fresh veggies and wild rice bring color and texture, while everyday pantry spices and a touch of cheese add richness that ties everything together.

• Wild rice blend: This grain mix offers nutty flavor and toothsome texture—it’s heartier than white rice and stays perfectly al dente after baking.
• Chicken breasts or thighs: Choose what you love! Thighs are extra juicy, but breasts work beautifully too.
• Salt, pepper, paprika: A trio of easy spices for quick seasoning that boosts the chicken’s flavor.
• Olive oil & unsalted butter: Richness from butter and the subtle fruitiness of olive oil create a flavorful base for sautéing.
• Yellow onion, celery, and carrots: The classic “mirepoix” brings a savory-sweet backbone to every bite.
• Fresh garlic: Six cloves might sound bold, but it melts right in for irresistible depth.
• Baby Bella (cremini) mushrooms: Sautéed until caramelized, these mushrooms add earthy umami and moisture.
• Low sodium chicken broth: The foundation of the homemade creamy sauce, so you can easily control salt levels.
• Cornstarch: Just a tablespoon thickens the sauce without making it gluey.
• Flour: Works with the fat for a smooth, luscious roux.
• Milk: Use your favorite—whole for extra richness, 2% for something lighter.
• Chicken bouillon, Dijon mustard, Worcestershire sauce: This trio kicks up the flavor, adding savory, tangy, and umami notes.
• Dried parsley, basil, thyme: Dried herbs infuse the sauce with garden-fresh aroma (and keep things easy year-round).
• Sharp cheddar cheese & Parmesan: Melted into the sauce and sprinkled on top—cheese lovers, rejoice!
• Panko breadcrumbs (optional): For those who crave crispy topping, golden panko mixed with a little butter is absolute heaven.

Variations

This Chicken and Wild Rice Casserole is endlessly adaptable—think of it as your canvas. Swap veggies, make it a one-pan creation, or tweak for dietary preferences. Here are a few fun ways to make it truly your own:

• Make it vegetarian: Omit the chicken and bulk it up with extra mushrooms or chickpeas—the creamy sauce and wild rice are still totally satisfying.
• Add greens: Stir in a couple handfuls of spinach or kale just before baking for a pop of color and nutrients.
• Switch the cheese: Try smoked gouda, Swiss, or gruyère for a flavor twist—so good if you love experimenting with your cheese drawer!
• Go gluten-free: Use a 1:1 gluten-free flour blend for the roux, and make sure your breadcrumbs (if using) are GF.
• Bump up the veggies: Stir in diced bell peppers, frozen peas, or roasted broccoli for extra texture and sweetness.

How to Make Chicken and Wild Rice Casserole

Step 1: Prep the Chicken

Start by chopping your chicken into hearty, satisfying bites—don’t be afraid to go bigger so the pieces stay juicy! Pat dry, then toss the pieces with salt, pepper, and paprika for a simple seasoning that will help them sear beautifully in the pan. Let them rest while you gather the rest of your ingredients—it’s the little things that make this step worth it.

Step 2: Sear the Chicken

Heat olive oil in a large Dutch oven or sturdy pot over medium-high, and spread the seasoned chicken out in a single layer. Sear for one minute before flipping—this quick high-heat sear locks in flavor, even though the chicken won’t be fully cooked yet. Scoop the pieces out with a slotted spoon and set aside—it’s time for veggies next.

Step 3: Sauté the Veggies and Aromatics

Without wiping out the pot, add the onion, carrots, and celery, plus a bit more oil or a touch of butter if things look dry. Give them a few minutes to soften and release their savory aroma, then add the minced garlic. Just 30 more seconds to bloom that garlicky goodness, and all the veggies join the chicken for a little flavor party while you work on the mushrooms.

Step 4: Caramelize the Mushrooms

Drop a bit of butter and olive oil into the pot and turn the heat up. Scatter your sliced baby Bella mushrooms in an even layer and let them get deeply golden—resist stirring until the undersides have caramelized, then toss them to finish on the other side. This extra step adds so much depth and savoriness! Transfer these gems to the bowl with the chicken and veggies.

Step 5: Make the Cream Sauce

Don’t stress—this creamy sauce comes together in minutes! Start by whisking chicken broth and cornstarch in a cup. In your pot, melt butter and a little olive oil, then whisk in flour to form a roux and cook it until it smells ever-so-nutty. Pour in the brothy mixture and milk, keeping the whisk moving for silky smoothness. Add your Dijon, Worcestershire, bouillon, and dried herbs. Keep things simmering until thickened, then stir in one cup of cheddar and all the Parmesan until everything is glossy and melty.

Step 6: Combine, Top, and Bake

Now, the magic happens! Gently fold in your cooked wild rice, reserved chicken, and all the caramelized veggies until every grain is coated and everything looks irresistible. Transfer to a greased 9×13 dish, scatter the rest of the cheddar on top, and prepare your optional panko topping. Toast panko in butter and olive oil on the stovetop until golden, then sprinkle over the casserole. Bake, covered, at 350°F until bubbly, gooey, and calling your name (about 30–35 minutes).

How to Serve Chicken and Wild Rice Casserole

Garnishes

Give your casserole a fresh finish just before serving—sprinkle with a shower of chopped fresh parsley or thyme, a little cracked black pepper, and if you love a bit of tang, add a few finely sliced green onions.

Side Dishes

This cozy casserole is a meal in itself, but I love to serve it with a big green salad tossed in a sharp vinaigrette. A basket of warm crusty bread or fluffy dinner rolls is also perfect for soaking up every last bit of creamy sauce.

Creative Ways to Present

For holiday tables or parties, try baking the Chicken and Wild Rice Casserole in individual ramekins for personal servings—adorable and extra special! Or, bring it to a potluck in your prettiest ceramic baking dish and finish with a flourish of fresh herbs and toasted breadcrumbs for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Simply cover your casserole tightly or transfer portions to airtight containers, and refrigerate for up to 4 days. You’ll find that the flavors deepen and meld even more after a night in the fridge.

Freezing

Chicken and Wild Rice Casserole freezes like a dream. Let it cool completely, then wrap the dish well or portion into freezer-safe containers. It’ll keep for up to 2–3 months. For best texture, freeze before baking with the cheese and panko topping, then add those fresh after thawing and bake as directed.

Reheating

Reheat individual portions in the microwave until hot, or cover the whole casserole with foil and warm in a 350°F oven until bubbly (add a splash of broth or milk if the casserole seems dry). The crispy panko topping will perk up again after a few minutes under the oven broiler.

FAQs

Final Thoughts

If you’re looking for a dish that’s equal parts cozy, creamy, and crowd-pleasing, this Chicken and Wild Rice Casserole is the answer. Give it a try—your kitchen will smell incredible, and there’s nothing like gathering around the table for a meal that everyone loves. Can’t wait for you to dig in!

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