Dinner Recipes

Chicken Wild Rice Casserole

By Madison · September 7, 2025

Chicken Wild Rice Casserole is a comforting dish that blends tender chicken pieces with nutty wild rice and a creamy sauce. It’s filled with soft vegetables and a touch of herbs, making every bite feel warm and homey. The crispy topping adds a nice texture contrast that I always look forward to.

I love making this casserole when I want something easy but satisfying. It’s one of those dishes that feels like a big hug on a plate, especially after a long day. I usually use leftover chicken or quickly cook some breasts to keep things simple, and the wild rice gives it a bit of a chewy, hearty bite that makes it really special.

My favorite way to serve this casserole is with a fresh green salad on the side or some steamed veggies. It’s a meal that brings everyone to the table and fills the room with cozy smells. Plus, the next day, leftovers taste even better, which makes the recipe a winner in my book!

How Can I Get the Wild Rice Just Right?

Wild rice can take longer to cook and needs a bit of attention:

• Rinse the rice briefly to remove any dust or debris.
• Use a good amount of chicken broth – this adds flavor and helps the rice cook fully.
• Simmer gently with a lid on so it absorbs the liquid without drying out.
• If there’s extra liquid when done, just drain it; the rice should be tender but a bit chewy.
• Preparing the rice ahead of time lets you mix everything smoothly and avoid overcooking in the oven.

Following these steps helped me get wild rice fluffy, tender, and full of flavor every time!

Equipment You’ll Need

• 9×13 inch casserole dish – perfect size to hold everything and bake evenly.
• Medium saucepan – great for cooking wild rice without spilling.
• Large skillet – to sauté onions, celery, mushrooms, and garlic easily.
• Mixing bowl – helps you combine all casserole ingredients smoothly.
• Measuring cups and spoons – for accuracy with broth, spices, and toppings.
• Spoon or spatula – to stir and spread your casserole mix evenly.

Flavor Variations & Add-Ins

• Swap chicken for turkey to use leftovers and add a holiday flair.
• Add chopped walnuts or pecans for extra crunch and a nutty taste in the topping.
• Mix in grated Parmesan cheese for a sharper, saltier cheese flavor.
• Stir in cooked spinach or kale for extra greens and mild bitterness to balance creaminess.

How to Make Chicken Wild Rice Casserole?

Ingredients You’ll Need:

Main Ingredients:

• 1 1/2 cups wild rice blend (uncooked)
• 3 cups chicken broth (divided)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups cooked chicken breast, diced or shredded
• 1 cup sour cream
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded Swiss cheese (or Gruyère)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• Salt and pepper, to taste

Topping:

• 1 cup Panko breadcrumbs
• 2 tablespoons olive oil or melted butter
• Fresh thyme sprigs, for garnish (optional)

How Much Time Will You Need?

This recipe takes about 1 hour and 15 minutes in total. You’ll spend around 15 minutes prepping and cooking the vegetables and chicken, 40-50 minutes cooking the wild rice, and then 30-35 minutes baking the casserole until bubbly and golden. It’s a great dish to make when you want something comforting without too much fuss.

Step-by-Step Instructions:

1. Cook the Wild Rice:

Start by rinsing the wild rice blend briefly under cold water. Bring 2 ½ cups of chicken broth to a boil in a medium saucepan. Add the wild rice, lower heat to a simmer, cover, and cook for about 40-50 minutes or until the rice is tender and most of the liquid has been absorbed. Drain any leftover liquid if needed.

2. Sauté the Vegetables:

While the rice cooks, melt butter in a large skillet over medium heat. Add the chopped onion, celery, and sliced mushrooms. Cook, stirring occasionally, until the vegetables soften and the mushrooms release their moisture, about 6-8 minutes. Add garlic and thyme and cook for another 1-2 minutes until fragrant. Remove from heat.

3. Combine Ingredients:

In a large mixing bowl, mix together the cooked wild rice, sautéed vegetables, diced cooked chicken, sour cream, cream of mushroom soup, shredded cheese, and the remaining ½ cup chicken broth. Stir to combine everything evenly. Season with salt and pepper to taste.

4. Bake the Casserole:

Pour the mixture into a greased 9×13 inch casserole dish and spread it out evenly. In a small bowl, toss the Panko breadcrumbs with olive oil or melted butter to coat, then sprinkle this over the top of the casserole for a crispy topping. Bake uncovered at 350°F (175°C) for 30-35 minutes, until the casserole is bubbly and the topping turns golden brown.

5. Serve and Enjoy:

Take the casserole out of the oven and let it cool a few minutes. Garnish with fresh thyme sprigs if you like. Serve warm and enjoy this creamy, delicious meal perfect for any cozy dinner.

Chicken Wild Rice Casserole

A comforting casserole that blends tender chicken, nutty wild rice and a creamy sauce for a hearty, cozy dinner. :contentReference[oaicite:0]{index=0}

🖨 Print Recipe 📌 Save to Pinterest

Prep Time 15 minutes

Cook Time 40 – 50 minutes

Total Time ~1 hour 15 minutes

Servings 8 servings

Course Dinner / Main Dish

Cuisine American

Ingredients

• 1½ cups wild rice blend (uncooked) :contentReference[oaicite:1]{index=1}
• 3 cups chicken broth (divided) :contentReference[oaicite:2]{index=2}
• 2 tablespoons butter :contentReference[oaicite:3]{index=3}
• 1 medium onion, finely chopped :contentReference[oaicite:4]{index=4}
• 2 celery stalks, finely chopped :contentReference[oaicite:5]{index=5}
• 8 oz mushrooms (sliced) :contentReference[oaicite:6]{index=6}
• 2 cloves garlic, minced :contentReference[oaicite:7]{index=7}
• 2 cups cooked chicken breast, diced or shredded :contentReference[oaicite:8]{index=8}
• 1 cup sour cream :contentReference[oaicite:9]{index=9}
• 1 can (10.5 oz) cream of mushroom soup :contentReference[oaicite:10]{index=10}
• 1 cup shredded Swiss cheese (or Gruyère) :contentReference[oaicite:11]{index=11}
• 1 teaspoon dried thyme (or 1 tbsp fresh) :contentReference[oaicite:12]{index=12}
• Salt & pepper, to taste :contentReference[oaicite:13]{index=13}
• Topping: 1 cup panko breadcrumbs + 2 tbsp olive oil or melted butter :contentReference[oaicite:14]{index=14}

Cozy Little Things I’m Loving

These are small tools I actually reach for in my own kitchen all the time.

Deep Glass Baking Dish Set (8-Piece)

I absolutely love this baking dish set for casseroles like this one—it’s sturdy, holds heat beautifully, and the plastic lids make storage a breeze.

View on Amazon

SENSARTE Nonstick Frying Pan with Lid

This nonstick skillet is one of my go-to pans for sautéing the veggies and chicken before baking—easy clean-up and reliable performance.

View on Amazon

This section contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting the blog. 💛

Instructions

1. Preheat the oven to 350 °F (175 °C). :contentReference[oaicite:15]{index=15}
2. Rinse the wild rice blend quickly and bring 2½ cups of the chicken broth to a boil in a medium saucepan. Add the rice, reduce heat to a simmer, cover and cook about 40–50 minutes or until tender. Drain any excess liquid. :contentReference[oaicite:16]{index=16}
3. While the rice cooks, melt butter in a large skillet over medium heat. Add the chopped onion, celery and sliced mushrooms; sauté until the veggies soften and mushrooms release moisture (about 6–8 minutes). Add garlic and thyme, cook another 1–2 minutes until fragrant. :contentReference[oaicite:17]{index=17}
4. In a large mixing bowl combine the cooked wild rice, sautéed vegetables, cooked chicken, sour cream, cream of mushroom soup, shredded Swiss cheese and remaining ½ cup chicken broth. Season with salt and pepper and stir until evenly combined. :contentReference[oaicite:18]{index=18}
5. Grease a 9×13-inch (or similar) casserole dish and pour in the mixture, spreading it evenly. :contentReference[oaicite:19]{index=19}
6. In a small bowl toss the panko breadcrumbs with olive oil or melted butter, then sprinkle this over the top of the casserole for a golden, crunchy topping. :contentReference[oaicite:20]{index=20}
7. Bake uncovered for 30–35 minutes, until the casserole is bubbly and the topping turns golden brown. Let sit for a few minutes before serving. :contentReference[oaicite:21]{index=21}
8. Garnish with fresh thyme sprigs if desired, then serve warm. :contentReference[oaicite:22]{index=22}