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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Lauren says
It’s April 16 and it’s currently snowing in Minnesota. This was the perfect dinner to make! We followed the recipe exactly and it was delicious! The panko breading on top was a great add! My husband enjoyed it as his first “hot dish.” Thank you for another wonderful recipe!
Jen says
YAY! Thanks Lauren, I love that you made it already and loved it!
Greg says
We love the site and everything we’ve made has been incredible. But wow this took almost 1.5 hours to get into the oven. I hope it’s amazing and we’ll follow up but for all looking for fast dinner ideas this isn’t it lol.
Jen says
This recipe is definitely a labor of love, I hope you love it! (fingers crossed!)
Greg says
Update: It was really delicious with leftovers for days. Totally worth the time.
Jen says
Phew! Thanks Greg, I’m so pleased/relieved it was worth it!!!
Jordan says
I wanted to try something new and homey for fall coming up. My husband and two kids loved this dish! Adding it to my rotation for fall.
Jen says
Thank you so much, Jordan, I’m so glad this is being added to your fall rotation! I’m thrilled you all loved it!
Krystal Morales says
If you use rotisserie chicken, what does that do to the cook time in the oven?
Jen says
Hi Krystal, the cook time would be the same. Enjoy!
Helen says
This was a fantastic dish! On the monthly rotation now.
Jen says
Yay! I am so happy you loved it!
Kate says
This was fantastic. Made it on a Monday night after work. Next time a lazy cold Sunday afternoon! I completely left the shredded cheddar out to save calories and salt and didn’t miss it.
Jen says
Yay! I am so glad you loved it!
Lurah says
This is a fantastic casserole dish that guests will rave about. I did spend 3+ hours prepping for the oven. Next time I’m going to trim the amounts of oil & butter and the raw rice. I used 1/2 cup each of raw Basmati, white long grain white and wild rices from my pantry shelf. This cooked up into 7+ cups of rice, which was too much. I like the topping options to choose from. This will fill 3 – 8 or 9 inch square pans so you can share with neighbors or family. I took a pan to our son & family, they loved it including their adventurous eater preschoolers!
Jen says
I’m thrilled that you and your family loved it! I’m so glad that there was plenty to share!
Susan F. says
Can this be made in a Dutch oven? If so, would the baking time be the same?
Jen says
Yes! Instead of transferring to a casserole dish, bake in the Dutch oven. The baking time will be the same because the ingredients are already cooked, it just is up to your cheese melting. Enjoy!
Makayla Endsley says
So partially my fault I guess I need to change the way I follow directions but none of the steps told me when to cook the rice so when I got to “add wild rice beld” I added it uncooked and then pulled it out of the oven and wondered why the rice wasn’t cooked. I currently have it back in the oven hoping evening time will eventually cook it and I realized afterwards the note says it but when I write this recipe I’m definitely adding it to the first step of “turn on oven – cook rice to package instructions”
Jen says
Hi Makayla, I’m sorry you didn’t notice before you made the recipe, but it is listed with the ingredients:
*1 1/2 cups wild rice blend, cooked according to package directions (measure uncooked)
Audrey says
I made this last night and it was so delicious! The flavor is out of this world! My extremely picky eater husband went back for seconds. I doubles the recipe so that we can have more thru the week when we’re too busy to cook. This will be on repeat, for sure. Thanks for a wonderful recipe!
Jen says
Thank you for the amazing review Audrey, I’m so pleased it was a winner!
Jessica says
I made this today (12.7.23)! Lovely dish! If you’re looking for something quick, this is not it. But, if you are looking for something yummy and filling, this IS it! The only change I made was I added garlic powder to the butter and olive for the bread crumb topping! Delicious! I will make it again!
Jen says
Haha it can be time consuming, but I’m so glad that you found it to be well worth it! Thank you so much for the review!
Laura says
I can’t have dairy, so wondering if I can sub the milk for more chicken stock? I can’t use almond milk (someone else has nut allergy) and oat milk introduces a funny flavor. Thoughts on alternative? or is this recipe maybe just not for us?
Jen says
It definitely won’t be as creamy, but you can always experiment!
Diane Haines says
Yes, it’s a labor of love, but it was so worth it! I will be making this again, for sure! I made it exactly as written, and it was perfect. I made it for my Minnesota friend, who loved it, and he said, “Why don’t you try it with pure wild rice next time.” I many try it that way. Thank you for a fabulous recipe!
Jen says
I’m so glad it was worth it! Thank you for letting me know how it went!
Cheyenne says
Even though this took so long to make, it was delicious and I’ll make it again:) would make a great freezer meal for postpartum!
Jen says
It is definitely a labor of love! I’m glad it will be a repeat for you!
Judson says
The flavors in this are amazing, but mine turned out soupy. I followed everything to a T and am usually a pretty good cook so not sure what went wrong. Will maybe try only 1 cup of milk along with the broth next time!
Jen says
I’m sorry it was soupy! Sometimes the cream sauce needs to simmer awhile before it becomes thick enough. I’m glad the flavor was there though!
Julie wersal says
This was absolutely delicious. It’s a 10. I used all wild rice(a MN staple)and a halved the milk and used heavy cream for the other half. I had something similar at a restaurant and I’ve been trying to replicate it for years. Honestly I am thrilled I found this recipe.
Jen says
I’m so glad it was just what you had been looking for!
terri says
I really want to make this for my family but I’ve got a non-cheese-eater. (The horror!!) Seems simple enough to leave the cheese off the top, but can you make a recommendation for a substitution in the cream sauce? Sour cream perhaps? Thanks in advance…I’ve loved everything I’ve made from your recipes!
Jen says
Thanks for making my recipes! Yes, sour cream would be tasty, just won’t have the cheddar flavor. Instead, would it be possible to portion out a non-cheese portion into a smaller dish?
Andrea says
Made this evening, very tasty and filling. A meal that warms you from the inside out. It did take about an hour to get it in the oven. I tried to toast the panko while doing another step and I burned it, so I caution trying to multi-task 🙂 Made as written, except I used two packages of the Uncle Ben’s pre-made Long & Wild Rice blend (the kind you rip the package on and microwave for 90 seconds). I didn’t warm them, just broke it up and threw them in. Only thing I will do differently next time is cut the chicken pieces a little smaller. I only got two or three pieces of chicken in my dinner. Could maybe up it to two pounds of chicken and cut the pieces smaller.
Jen says
I’m so pleased you enjoyed it! Thanks for letting me know how it went!
Jody says
Made this for dinner. Huge hit! Great comfort food! A definite repeat for us!
Jen says
Yay! So happy it was a success!
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/