Chicken Wild Rice Casserole Recipe

Introduction

This comforting Chicken Wild Rice Casserole combines tender chicken, hearty wild rice, and savory vegetables in a creamy cheese sauce. Topped with crunchy golden panko, it’s a perfect meal for cozy family dinners or potlucks.

Ingredients

• 1½ cups wild rice blend, cooked according to package directions
• 1½ pounds chicken breasts or thighs, chopped into bite-size pieces
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter, divided
• 1 yellow onion, diced
• 3 stalks celery, chopped
• 3 carrots, chopped
• 6 cloves garlic, minced
• 8 ounces baby bella or cremini mushrooms, sliced
• 2 cups low sodium chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• ⅓ cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon
• 1½ teaspoons Dijon mustard
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups freshly grated sharp cheddar cheese, divided
• ½ cup freshly grated Parmesan cheese
• ¾ cup panko breadcrumbs
• 1 tablespoon butter

Instructions

1. Step 1: Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. Step 2: Pat the chicken pieces dry and toss them with salt, pepper, and paprika.
3. Step 3: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Sear the chicken until opaque but not fully cooked, then transfer it to a large bowl.
4. Step 4: Add diced onions, celery, and carrots to the pot. Sauté until tender, about 5-7 minutes. Add minced garlic and sauté for 30 seconds more. Transfer the vegetables to the bowl with the chicken.
5. Step 5: Add 1 tablespoon butter and 1 tablespoon olive oil to the pot. Sauté the sliced mushrooms until golden brown, then add them to the chicken and vegetable mixture.
6. Step 6: In a small bowl, whisk together chicken broth and cornstarch until smooth. In the pot, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Stir in flour and cook for about 2 minutes to form a roux.
7. Step 7: Gradually whisk in the broth mixture and milk. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, basil, thyme, salt, and pepper. Simmer while stirring until the sauce thickens, about 5-7 minutes.
8. Step 8: Remove the sauce from heat and stir in 1 cup sharp cheddar and the Parmesan cheese until melted and smooth.
9. Step 9: Combine the chicken mixture and cooked wild rice with the cream sauce, mixing well. Transfer everything to the prepared baking dish and sprinkle the remaining 1 cup cheddar cheese evenly on top.
10. Step 10: In a small skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and toast until golden brown, stirring frequently. Sprinkle the toasted panko over the cheese layer on the casserole.
11. Step 11: Cover the casserole with foil and bake for 30-35 minutes, until heated through and bubbly. Remove the foil for the last 5 minutes if you want extra crispy topping.

Tips & Variations

• For extra flavor, add a splash of white wine to the sauce while simmering.
• Use leftover cooked chicken to save time and still get great results.
• Try swapping sharp cheddar for smoked gouda or gruyere for a different cheese twist.
• Fresh herbs can be substituted for dried—use about three times the amount if using fresh.
• Make this recipe gluten-free by using a gluten-free flour blend and gluten-free breadcrumbs.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or microwave individual portions. For longer storage, freeze in an airtight container for up to 2 months—thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice blend?

Yes, brown rice works well but may require slightly more liquid and cooking time. Make sure it’s fully cooked before adding to the casserole.

Is it possible to make this recipe dairy-free?

You can substitute dairy milk with plant-based milk and use dairy-free butter and cheese alternatives. Adjust seasonings to taste.

Chicken Wild Rice Casserole Recipe

Print Recipe

★★★★★

4.9 from 92 reviews

This hearty Chicken Wild Rice Casserole combines tender chicken, a wild rice blend, sautéed vegetables, and a creamy cheese sauce topped with crunchy toasted panko. Perfectly baked to golden bubbly perfection, it’s a comforting meal that’s easy to prepare and packed with flavor.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken, Rice and Veggies

• 1½ cups wild rice blend, cooked according to package directions
• 1½ pounds chicken breasts or thighs, chopped into bite-size pieces
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons olive oil, divided
• 2 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

Cream Sauce

• 2 cups low sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ⅓ cup flour
• 2 cups milk
• 2 teaspoons chicken bouillon
• 1½ teaspoons Dijon mustard
• 1½ teaspoons Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups freshly grated sharp cheddar cheese, divided
• ½ cup freshly grated Parmesan cheese

Panko Topping

• ¾ cup panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray to prepare for the casserole.
2. Season Chicken: Pat the chopped chicken pieces dry and toss them evenly with salt, pepper, and paprika for a balanced seasoning.
3. Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the chicken and sear until the pieces are opaque but not fully cooked through. Remove and transfer to a bowl.
4. Sauté Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté until tender, then add minced garlic and cook for 30 seconds more. Transfer the vegetable mixture to the bowl with chicken.
5. Cook Mushrooms: Add butter and olive oil to the pot. Sauté the sliced baby bella mushrooms until golden brown, then transfer them to the bowl with chicken and veggies.
6. Prepare Cream Sauce: Whisk together chicken broth and cornstarch until smooth. In the Dutch oven, melt butter with olive oil over medium heat, then add flour and cook for 2 minutes, stirring constantly. Gradually whisk in the broth mixture and milk. Add chicken bouillon, Dijon mustard, Worcestershire sauce, dried parsley, basil, thyme, salt, and pepper. Simmer until the sauce thickens.
7. Add Cheese to Sauce: Remove the sauce from heat and stir in 1 cup of sharp cheddar cheese and all the Parmesan until melted and smooth.
8. Combine: Stir the chicken and vegetable mixture together with the cooked wild rice into the creamy cheese sauce. Pour everything into the prepared baking dish and top with the remaining 1 cup of sharp cheddar cheese.
9. Toast Panko: In a skillet, toast panko breadcrumbs with butter and olive oil until golden brown and crispy.
10. Bake: Sprinkle the toasted panko topping evenly over the casserole. Cover the dish with foil and bake in the preheated oven for 30-35 minutes until hot and bubbly.

Notes

• Using a wild rice blend adds nutty flavor and chewy texture, but you can substitute with long grain rice if preferred.
• Ensure not to fully cook the chicken when searing as it will finish cooking in the oven, keeping it juicy.
• For a thicker sauce, cook the roux (butter and flour) a little longer before adding liquids.
• To make ahead, assemble the casserole up to the baking step, cover and refrigerate; add the panko topping and bake before serving.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

Keywords: chicken wild rice casserole, chicken casserole, creamy chicken rice bake, wild rice recipes, comfort food casserole