Name: Chicken and Wild Rice Casserole
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1 1/2 cups wild rice blend, (COOKED according to package directions (measure uncooked)*); 1 1/2 lbs. chicken breasts or thighs, (chopped into large bite size pieces); 1/4 tsp EACH salt, pepper, 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 ); 2 cups low sodium chicken broth; 1 tablespoon cornstarch; 2 tablespoons unsalted butter; 1 tablespoons olive oil; 1/3 cup flour; 2 cups milk; 2 teaspoons chicken bouillon ((granulated, base or crushed cubes)); 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 1 tsp EACH dried parsley, dried basil; 1/2 tsp EACH dried thyme, salt, pepper; 2 cups freshly grated sharp cheddar cheese, (divided); 1/2 cup freshly grated Parmesan cheese; 3/4 cup panko breadcrumbs; 1 tablespoon butter; 1 tablespoon olive oil

Chicken and Wild Rice Casserole is irresistibly creamy, satisfying, texture-packed comfort food made from scratch without any canned soups!

This Chicken and Wild Rice Casserole is warm, creamy, hearty, umami rich comfort food the whole family will love! It’s packed with juicy, tender chunks of chicken, earthy mushrooms, and nutty wild rice, enveloped in a creamy, cheddar-Parmesan laced sauce made without any canned soups! Top it all off with buttery, golden crispy panko for the perfect balance of satisfying textures and flavors. This chicken and rice casserole is perfect for all those busy nights because you can prep it entirely ahead of time, then just pop it in the oven at dinner OR freeze for later! With a few tips and tricks, you can elevate this casserole to next level served alongside a green salad and garlic bread!

Chicken and rice are a match made in heaven! Don’t miss my other chicken and rice recipes: Chicken Broccoli Rice Casserole, One Pot Creamy Chicken and Rice, Chicken and Wild Rice Soup, Greek Chicken Risotto, Mexican Chicken and Rice, Arroz con Pollo and Salsa Verde Chicken and Rice Bake.

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How to Make Chicken and Rice Casserole Video

up close of serving chicken wild rice casserole showing how creamy it is

WHY this chicken and rice casserole recipe works

No canned soups! The homemade cream sauce is made with pantry friendly ingredients like butter, flour, and milk, is easy to prepare, tastes 1000X better than canned, and adds a velvety craveable cohesiveness.

Flavor. This recipe is seasoned to perfection with hints of Dijon, Worcestershire sauce, salty chicken bouillon, onion powder, garlic powder, thyme, parsley and both sharp cheddar and Parmesan cheeses to stand up to the umami rich mushrooms.

Texture. The mushrooms are perfectly caramelized by cooking until golden before adding to the casserole, the chicken remains juicy by searing, then finishing off in the oven, the wild rice adds a palate pleasing mouthfeel that doesn’t become mushy like other rice varieties can, and the velvety homemade cream of chicken soup swaddles the ingredients without overpowering them, creating the perfect swoon worthy bite.

Versatile. Add virtually anything to this chicken rice casserole recipe! Swap the chicken breasts for chicken thighs or rotisserie chicken, swap in your favorite veggies, swap the Parmesan for Gruyere or pepper Jack and on and on.

Make ahead. This chicken casserole is a great choice for feeding a crowd or for meal prepping because it can be made ahead of time and just popped in the oven at dinner to bake to glorious cheesy perfection. Winner, winner, easy chicken dinner!

Freezer friendly. Assemble the casserole, freeze, then thaw when you need a comforting fix or easy dinner – or both!

top view of chicken and wild rice casserole with mushrooms, carrots, celery and wild rice in a from scratch cream sauce topped with panko

Chicken Wild Rice Casserole ingredients

In addition to wild rice, this chicken casserole boasts an ensemble cast of juicy chicken, umami rich mushrooms, aromatic onions and garlic, carrots, and celery. Instead of canned cream of chicken soup or mushroom soup, it’s made with a homemade cream sauce that’s 1000x better, and easy to whip up with ingredients you likely have on hand right now. Let’s take a closer look at what you’ll need to make Chicken Wild Rice Casserole from scratch (full recipe with measurements in the printable recipe card at the bottom of the post):

Chicken: Use boneless, skinless chicken breasts or thighs cut into large bite-sized pieces, about 1-inch. The large pieces ensure the chicken cooks evenly and stays tender and juicy. You are also welcome to use leftover chicken, shredded chicken or rotisserie chicken.
Mushrooms: I recommend using baby bella (cremini) mushrooms. They are a more mature version of the white button mushroom and therefore heartier, earthier, and more robustly flavored. Of course, you can also use more exotic mushrooms such as king oyster, shiitakes and portabella (remove stems from shiitakes). I do not recommend white button mushrooms unless you are looking for a very mild flavor.
Onion and Garlic: These aromatics add depth and flavor to your casserole. Fresh is always best, but in a bind, you can substitute with 1 teaspoon each garlic powder and onion powder.
Vegetables: Celery and carrots add flavor, texture, and nutrition to the chicken rice casserole. Their sweetness balances the umami richness and their subtle crunch compliments the creaminess. They are also a good source of fiber, vitamins, and minerals, helping to round out the meal.
Homemade Cream of Chicken Soup: My homemade version starts with a roux (a mixture of flour and butter/oil), then is whisked with milk and chicken broth whisked with cornstarch to create a wonderfully thick sauce. You want the sauce to seem a little on the thick side because it will thin out some in the oven. To the sauce, you’ll add seasonings and cheese so it’s stand-alone-scrumptious.
Herbs and Spices: Herbs such as thyme, parsley and basil add earthy freshness, and spices such as paprika, salt and pepper add a bit of warmth and heat.
Cheeses: Freshly grated Parmesan is used for its salty bite and cheddar for its sharp richness. Please only use freshly grated cheeses because the pre-shredded varieties don’t melt nearly as well – especially Parmesan.
Panko breadcrumbs: Panko makes the crispiest buttery topping! It’s a style of Japanese breadcrumbs that is fluffier and bakes up much crispier than traditional breadcrumbs. It is located with the other breadcrumbs at the grocery store.

What rice is best for this Chicken Rice Casserole

What transforms this recipe from ordinary to extraordinary is the al dente, nutty, toasted, earthy chewiness of the wild rice blend. It’s the ideal companion to the robust mushrooms and is nearly impossible to overcook and turn mushy, the downfall of many other chicken rice casseroles.

The excellent texture of wild rice blend is in large part due to the fact that wild rice actually isn’t rice at all! Even though it may look like long-grain rice with a brownish-blackish color, it is actually a highly nutritious seed of long-grain aquatic marsh grass.

To cook the wild rice blend, simply simmer it in a few inches of water until tender. I highly recommend checking the rice at 25 minutes, even if the instructions say to cook closer to 40 minutes.

IS WILD RICE NUTRITIOUS?
Yes, wild rice is highly nutritious. It contains more protein and less calories than other types of rice, is a good source of fiber and boasts a variety of vitamins and minerals such as manganese, phosphorus, magnesium, and zinc. Wild rice is rich in antioxidants, which can help protect against chronic diseases such as heart disease and cancer. It is also low in fat and gluten-free, making it a healthy option for people with dietary restrictions. Additionally, wild rice has a lower glycemic index than white rice, which means it can help regulate blood sugar levels.

WHERE CAN I BUY WILD RICE?
Purchase a wild rice BLEND for this recipe and not 100% wild rice. Wild rice blends are a blend of rice varieties, which give you complementary firm, fluffy cooked textures and robust, nutty, earthy vibrant flavors. You can find wild rice blends pre-packaged in a bag or box at your grocery store or in the bulk bins at stores like Sprouts. I use Lundberg Wild Rice Blend, which is made of long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, and whole grain black japonica rice.

If your wild rice package comes with a seasoning packet, discard that for this recipe. Also, take care you don’t purchase instant wild rice.

CAN I USE A DIFFERENT RICE?

Wild rice is the best rice in terms of both flavor and texture in this chicken rice casserole recipe, however, you can use whatever rice you have on hand but expect varying results.

Brown rice: This is the best substitute for wild rice because it’s also nutty and boasts a chewy texture.

White rice: White rice doesn’t offer anything to the casserole in my opinion. It doesn’t have the same palate pleasing texture or nutty flavor, and isn’t bold enough to stand up to the rest of the ingredients. It’s easy to overcook, so make sure you cook just until al dente.

showing how to serve chicken and wild rice casserole in a bowl garnished with fresh parsley

How to make Chicken and Rice Casserole

There are quite a few steps in this recipe because the rice, chicken, vegetables, and mushrooms all cook separately for optimal flavor and texture. However, everything but the rice is prepared in one pan for easy cleanup. I assure you this chicken rice casserole is well worth the effort as it’s one of the most craveable dishes of all time!

Let’s take a closer look at how to make Chicken and Wild Rice Casserole (see full recipe with measurements in the printable recipe at the bottom of the post):

Step 1: Season and Sear the Chicken

In order do achieve juicy, flavorful chicken, dab with paper towels to remove excess moisture. This helps the chicken sear instead of steam and for the seasonings to stick. Next, season the chicken with salt, pepper and paprika.
Add the cubed chicken to sizzling oil in a single layer in a large Dutch oven. You want to use a pot large enough to eventually hold the chicken, rice, vegetables and creamy sauce when combined.
Sear the chicken, then continue to cook and stir until opaque. The chicken will not be completely cooked through but which is what we want. It will continue to bake in the oven.

a collage showing how to make chicken and wild rice casserole by seasoning chunks of chicken with paprika, salt and pepper, then cooking in a Dutch oven

Step 2: Sauté the Vegetables and Aromatics

Add the chopped onions, carrots and celery and sauté until the onions are tender. It’s okay if the other veggies still have some bite because they’ll soften in the oven.
Add the garlic and sauté 30 seconds.
Transfer the vegetables to the same bowl as the chicken.

a collage showing how to make chicken and wild rice casserole by sautéing onions, carrots and celery in a Dutch oven until the onions are tender

Step 3: Caramelize the Mushrooms

Cooking the mushrooms in a single layer until each side is golden will deliver tantalizing caramelized mushrooms that are slightly crispy on the edges!
First, melt some butter in a drizzle of olive oil. Add the mushrooms and stir to coat, then spread the mushrooms into a single layer.
Cook for a few minutes until the bottom side of the mushrooms are deeply golden before flipping, then flip over and cook the other side.
Transfer the mushrooms to the bowl containing the chicken and veggies, then repeat cooking process with the remaining mushrooms.

a collage showing how to make chicken and wild rice casserole by caramelizing the mushrooms in a Dutch oven in a single layer until golden

Step 4: Make the Creamy Sauce

Melt some butter with olive oil in the now empty pot. Sprinkle in flour and cook the flour for 1-2 minutes to remove the raw flour taste and small.
Reduce heat to low to help the liquid absorb more quickly and evenly into the flour without lumps. Gradually whisk in chicken broth whisked with cornstarch, milk, Dijon, Worcestershire sauce, chicken bouillon and all of the seasonings.
Bring the sauce to a simmer until thickened.
Remove from heat and whisk in 1 cup cheddar until melted, followed by Parmesan cheese until melted.

a collage showing how to make chicken and wild rice casserole by making homemade creamy sauce from scratch by making a roux, whisking in the chicken broth and milk, followed by the spices and cheeses

Step 5: combine the ingredients

Add the prepared chicken, rice, and veggies to the cream sauce and stir until evenly combined.

showing how to make chicken and wild rice casserole by adding chicken and rice the creamy sauce and stirring to combine

Step 6: assemble the casserole

Transfer everything to a greased 9×13-inch baking dish.
Top with remaining 1 cup cheddar cheese, followed by toasted panko.

a collage showing how to make chicken and wild rice casserole by adding the creamy chicken and wild rice to a 9x13 baking dish, topping with cheddar cheese followed by golden crispy panko breadcrumbs

Step 7: Bake!

Cover the casserole and bake at 350 degrees for 30 minutes, or until hot and bubbly.

showing how to make chicken wild rice casserole by baking until the panko is golden and the cheese is melted

Chicken and Rice Casserole ingredient prep

If you’d like to prep elements of this Chicken Wild Rice Casserole before assembling, you can do any (or all) the following:

–Season chicken: chop and season the chicken; store tightly covered in the fridge for up to 24 hours before cooking.
-Slice the mushrooms: Slice the mushrooms (don’t wash!) and store in the refrigerator for up to 2 days.
-Prep mirepoix: Chop the celery, carrots and onions and store together in the refrigerator for up to 4 days.
-Prep garlic: Mince the garlic and store in a separate airtight container in the refrigerator.
-Measure spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.
-Grate the cheeses: Grate the cheeses and store separately in airtight container in the fridge for up to 5 days.

Chicken and Rice Casserole Recipe variations

Use brown rice. It’s also delightfully chewy and nutty.
Use rotisserie chicken. Stir 3 cups shredded rotisserie chicken into the sauce along with the cooked rice.
Protein. Swap the chicken for cooked Italian sausage, ground beef, ground turkey, chorizo, or cubed ham.
Swap veggies. Swap the mushrooms out for other veggies such as broccoli, asparagus, zucchini cauliflower, green beans or peas, or add other veggies in addition to the mushrooms. Any vegetables you add need to be cooked first.
Cheeses. Mix up the cheeses with any other favorite melting cheeses to create a different flavor profile such as Gruyere, Asiago, Gouda, smoked cheddar, Monterrey, Pepper Jack, Havarti, Colby etc.,
Other Add Ins. Water chestnuts, pimientos, olives, roasted bell peppers, pickled jalapenos, artichokes, green chiles, etc. add a fun variety.
Gluten-free. Use your favorite gluten free flour in the roux, gluten free Worcestershire sauce and double check the Dijon is gluten free.

top view of chicken wild rice casserole being served in a bowl with mushrooms, carrots, celery and chicken

Chicken Rice Bake tips

Prep ahead. This recipe has quite a few steps because everything has to be cooked separately before combining. To cut down on cooking time, the wild rice can be cooked ahead of time, the chicken chopped and seasoned, the vegetables and aromatics chopped and the cheeses shredded ahead of time.
Cook wild rice until al dente. Make sure the wild rice isn’t overcooked before adding it to the casserole. I suggest checking the rice a full 10-15 minutes before the package says it should be done, then continuing to simmer as needed.
Use quality mushrooms. The better the mushrooms, the deeper, richer, more complex the flavor. Please do NOT use white button mushrooms, they are too mild and won’t deliver rich, savory goodness.
Don’t crowd mushrooms in the pan. This is key! Mushrooms need enough space so they can sear instead of steam. If you pile raw mushrooms on top of each other, they will become soggy instead of caramelized. By spreading them out in a single layer, the entire surface area of the mushrooms comes in contact with the sizzling butter in the hot pan so they can caramelize and become crispy around the edges.
Shred the cheese yourself. Quality, hand shredded cheeses will taste far superior and melt beautifully for a silkier sauce. Pre-bagged cheese is coated in anti-clumping chemicals designed to prevent the cheese from clumping in the bag; these same chemicals prevent your cheese from melting gorgeously.
Cook flour for 2 minutes. 2 minutes can seem like a long time, but don’t cut it short! This not only removes the raw flour taste, but makes the sauce creamier and less likely to get lumps when the liquid is added.
Use more or less cheese. Use as little or as much cheese as your heart desires. More cheese would be a decadent dream, but if you’re trying to save calories, use less cheese and it will still taste creamy, just not as cheesy.
Adjust to taste. If your Chicken Wild Casserole is missing something, it is probably salt and/or pepper, so prepare to season to taste.

scooping up chicken and wild rice casserole recipe showing all of the ingredients and how creamy it is

How to serve this Chicken and Rice Bake

This Chicken and Wild Rice Casserole is practically a meal-in-one with protein, vegetables and carbs. Still, we love to serve it with a big green salad, crusty bread and fruit. Additional side dishes to pair with chicken rice casserole include:

Salad: Cucumber Tomato Salad, Strawberry Spinach Salad, Apple Salad, Fall Salad or Italian Green Bean Salad.
Fruit: You can go simple with grapes or melon, or we love Fruit Salad with Honey Lime Vinaigrette in the summer or Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette in the fall/winter.
Bread: Garlic Bread, Garlic Parmesan Butter Breadsticks or Soft and Fluffy Dinner Rolls.

Chicken and Wild Rice Casserole toppings

1. Panko: This is what I’m using in this recipe. See the recipe card below for detailed instructions on how to prepare the panko topping.
2. Stuffing: Mix a 6 ounce box stuffing mix, or 3 to 4 cups homemade stuffing, with 1 ¼ cups hot water in a bowl; rest for 5 minutes. Evenly top the casserole with the stuffing mixture before baking.
3. Cornflakes: Combine 2 cups crushed cornflakes with ¼ cup melted butter and stir to combine; top casserole with crushed cornflakes before baking. Take care to gently crush the cornflakes – you don’t want tiny crumbs, but larger pieces so there’s more crunch.
4. Ritz crackers: Melt 3 tablespoons butter in a medium saucepan. Add 1 sleeve crushed Ritz and stir to combine. Sprinkle mixture over the casserole and bake as instructed. You may need to reduce the salt in the recipe if using.
5. Potato chips: Crumble desired amount of potato chips, and top the casserole before baking. You may need to reduce the salt in the recipe if using.

Chicken Rice Casserole meal prep

This Chicken and Wild Rice Casserole is a wonderful make-ahead meal. Simply assemble the casserole according to recipe instructions but don’t add the panko topping. Cover the casserole with foil and refrigerate for up to 2 days. Store the panko in a separate airtight container at room temperature.

When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 40-50 minutes at 350 degrees F or until heated through and bubbly around the edges.

How to store Chicken and Rice Bake

Store Chicken Wild Rice Casserole tightly covered or in an airtight container in the refrigerator for up to 5 days.

Can this Chicken and Wild Rice Casserole be frozen?

Yes! Chicken Wild Rice Casserole freezes very well:

1.     Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
2.     Let the casserole cool completely (not from baking but from the warm sauce).
3.     Double wrap the casserole securely with plastic wrap, then with aluminum foil. Label and freeze for up to 3 months.
4.     When ready to eat, thaw the casserole in the refrigerator for 24-48 hours until completely thawed, then let it sit at room temperature while your oven preheats. If you’ve frozen the casserole in a glass dish, let it sit at room temperature for 30 minutes because glass can shatter with abrupt temperature changes.
5.     Add the panko topping and bake, covered, at 350 degrees for 40 minutes, or until hot and bubbly.

How do I reheat Chicken rice casserole?

Oven: Bake, covered, at 350 degrees F for 40 minutes or until hot and bubbly.

Microwave: Transfer individual serving to a microwave-safe plate and heat for 90 seconds, then at 30-second intervals as needed until heated through.

showing how creamy chicken wild rice casserole is with an up close of a spoon taking a bite

Looking for more chicken and rice Recipes?

Chicken Broccoli Rice Casserole
One Pot Creamy Chicken and Rice
Chicken and Wild Rice Soup
Greek Chicken Risotto
Mexican Chicken and Rice
Teriyaki Chicken and Pineapple Rice
Arroz con Pollo
Salsa Verde Chicken and Rice Bake

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Tools Used in This Recipe

Staub Ceramic Baking Dish Set, 3pc (9×13, 10.5 x 7.5 7.5x 6)

Vegetable Chopper

Cast Iron Dutch Oven 7.25 qt. (All Colors)

Cheese Grater

Garlic Press

Spatula Spoon

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Chicken and Wild Rice Casserole

This Chicken and Wild Rice Casserole is warm, creamy, hearty, umami rich comfort food the whole family will love! It’s packed with juicy, tender chunks of chicken, earthy mushrooms, and nutty wild rice, enveloped in a creamy, cheddar-Parmesan laced sauce made without any canned soups! Top it all off with buttery, golden crispy panko for the perfect balance of satisfying, hearty textures and flavors. This chicken and rice casserole is perfect for all those busy nights because you can prep it entirely ahead of time, then just pop it in the oven at dinner OR freeze for later! With a few tips and tricks, you can elevate this casserole to next level served alongside a green salad and garlic bread!

Servings: -10 servings

Total Time: 1 20

Prep Time: 50

Cook Time: 30

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Ingredients

Chicken, Rice and Veggies

1 1/2 cups wild rice blend, COOKED according to package directions (measure uncooked)*
1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces
1/4 tsp EACH salt, pepper, 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 tablespoons olive oil
1/3 cup flour
2 cups milk
2 teaspoons chicken bouillon (granulated, base or crushed cubes)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 tsp EACH dried parsley, dried basil
1/2 tsp EACH dried thyme, salt, pepper
2 cups freshly grated sharp cheddar cheese, divided
1/2 cup freshly grated Parmesan cheese

PANKO TOPPING (OPTIONAL)

3/4 cup panko breadcrumbs
1 tablespoon butter
1 tablespoon olive oil

Instructions

Oven: Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
Prep chicken: While the chopped chicken is still on the cutting board, pat dry with a paper towel. Toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika. Set aside.
Cook chicken: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken in a single layer and sear for one minute without moving chicken, then continue to cook and stir chicken until opaque (it will not be cooked through). Transfer chicken to a large bowl using a slotted spoon.
Sauté vegetables and aromatics: Add a drizzle of oil to the drippings if they look dry (or butter for decadence). Add onions, carrots and celery and sauté until onions are tender. Add the garlic and sauté 30 seconds; transfer to the chicken bowl using a slotted spoon.
Caramelize mushrooms: Melt 2 tablespoons butter with a drizzle of olive oil over medium high heat in the leftover drippings. Add the mushrooms and give them a stir to evenly coat, then arrange in a single layer. Cook each side until deeply golden. Transfer to the chicken bowl using a slotted spoon.
Cream Sauce: Whisk the chicken broth and cornstarch together in a liquid measuring cup or bowl; set aside. To the now empty pot (don’t wipe out), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Whisk in flour and cook, while whisking, for 2 minutes. Reduce heat to low, then gradually whisk in chicken broth/cornstarch and milk, followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
Bring sauce to a simmer, whisking often, until thickened. Remove from heat and whisk in 1 cup cheddar until melted followed by Parmesan cheese until melted.
Combine: Add the chicken/mushroom/veggies and COOKED wild rice blend to the sauce and stir until evenly combined. Taste and seasone with salt/pepper to taste. Transfer to the prepared casserole dish. Top with remaining 1 cup cheddar cheese.
Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
Bake: Cover the casserole and bake at 350 degrees for 30-35 minutes or until hot and bubbly and cheese is melted.

Video

Notes

*Wild rice: Purchase a wild rice BLEND and not 100% wild rice. Take care you don’t purchase instant wild rice. To cook the wild rice blend, simmer it in a few inches of water, then strain off excess water at the end of cooking. I highly recommend checking the rice for doneness at 25 minutes, even if the instructions say to cook closer to 40 minutes.
Brown rice substitute: Brown rice is the best substitute for wild rice because it is also nutty and boasts a chewy texture. Cook before adding to the casserole.
Rotisserie chicken substitute: Stir 3 cups shredded rotisserie chicken into the sauce along with the cooked rice.
Storage: Store Chicken Wild Rice Casserole tightly covered or in an airtight container in the refrigerator for up to 5 days.
Meal Prep: This Chicken and Wild Rice Casserole is a wonderful make-ahead meal. Assemble the casserole according to recipe instructions but don’t add the panko topping. Cover the casserole with foil and refrigerate for up to 2 days. Store the panko in a separate airtight container at room temperature. When ready to bake, let the casserole sit on the counter while the oven preheats. Bake for 40-50 minutes at 350 degrees F or until heated through and bubbly around the edges.
Ingredient Prep: If you’d like to prep elements of the recipe before assembling, you can do any (or all) the following: season and chop chicken, slice mushrooms, chop onions, carrots, and celery, mince garlic and grate the cheeses.

How to Freeze

1.     Make and assemble according to directions up to the point of baking. You can add the panko if you want the casserole 100% assembled OR for crispier panko, toast and add it right before baking.
2.     Let the casserole cool completely (not from baking but from the warm sauce).
3.     Double wrap the casserole securely with plastic wrap, then with aluminum foil. Label and freeze for up to 3 months.
4.     When ready to eat, thaw the casserole in the refrigerator for 24-48 hours until completely thawed, then let it sit at room temperature while your oven preheats. If you’ve frozen the casserole in a glass dish, let it sit at room temperature for 30 minutes because glass can shatter with abrupt temperature changes.
5.     Add the panko topping and bake, covered, at 350 degrees for 40 minutes, or until hot and bubbly.

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42 Comments

Amy says

at

Excellent dish. Great to take to a potluck. One question: Could I get suggestions as to what side dish to go along with this main meal?”

- Jen says
  
  at
  
  Thank you, I’m so glad you enjoy it! I like to serve it with a green salad or some garlic bread! Here are the links to those recipes, https://carlsbadcravings.com/garden-salad/ https://carlsbadcravings.com/garlic-bread/

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