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.
How to Make Chicken and Rice Casserole Video
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!
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):
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.
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
Step 2: Sauté the Vegetables and Aromatics
Step 3: Caramelize the Mushrooms
Step 4: Make the Creamy Sauce
Step 5: combine the ingredients
Step 6: assemble the casserole
Step 7: Bake!
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
Chicken Rice Bake tips
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:
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.
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Chicken and Wild Rice Casserole
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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.
- 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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Leave a Review, I Always Love Hearing From You!
Amy says
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
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/
Whitney Woodke says
Do you know what the nutrition information is on this recipe?
Jen says
I don’t, but you can calculate info at: https://www.myfitnesspal.com/recipe/calculator
Shelby says
Could I do this without cheese?
Jen says
Absolutely! It will slightly change the flavor profile but will still be tasty.
Travia says
So delicious! Family LOVED it! Even my picky eater devoured it. Going on our dinner rotation list. I love cooking crockpot and casserole meals.
Jen says
I’m thrilled that everyone, including the picky eater, loved it. I am so glad this will be a repeat!
Katharine says
I love the look of this recipe but have to be honest, the adds and article length on this website are so awfully tedious I won’t return. I’d love to support your recipes if this could be streamlined.
Jen says
Happy you enjoyed it! There is a “jump to recipe” button at the top of every post so you can skip directly to the recipe.
Kathryn Lenz says
Great recipe. Why do you recommend not pure wild rice? I made it that way and it was great!
Thank you – Perfect for a dinner party!!!
Jen says
Just personal preference – glad you loved it!
Lesley says
Love the looks of this recipe, however I am slightly concerned about the rice becoming soggy. Would you recommend part cooking rather than cooking through?
Jen says
Hi Lesley, it is VERY difficult for wild rice to become soggy – I wouldn’t worry about it at all. Enjoy!
Bonnie says
I made this today with wild rice (not a blend) and extra mushrooms. I also used oat milk in the cream sauce. This recipe was great! My family devoured it and we have enough leftover for a quick dinner later this week.
Jen says
Hi Bonnie! Thank you so much for the kind review! I’m thrilled to hear you enjoyed the casserole! It’s one of my faves as well! Happy cooking!