Name: Chicken Wild Rice Casserole Recipe
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups wild rice blend, uncooked; 1 1/2 lbs. chicken breasts or thighs, chopped into large bite size pieces; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp 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 tablespoon 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 dried parsley; 1 tsp dried basil; 1/2 tsp dried thyme; 1/2 tsp salt; 1/2 tsp pepper; 2 cups freshly grated sharp cheddar cheese, divided; 1/2 cup freshly grated Parmesan cheese; 3/4 cup panko breadcrumbs; 1 tablespoon butter

There's something incredibly comforting about a warm, cheesy Chicken Wild Rice Casserole Recipe coming out of the oven — it’s earthy, creamy, and has that perfect balance of tender chicken and nutty wild rice. This dish always feels like a big, cozy hug on a plate, and I’m excited to share how you can make it a new weeknight favorite.

The image shows a large light blue pot filled with a thick creamy mixture that looks like wild rice soup. The soup has chunks of light brown meat, pieces of orange carrot, green celery, and bits of black wild rice. A wooden spoon is stirring the creamy mix, showing the different textures of soft vegetables and meat mixed with the smooth creamy base, all sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Wild Rice Casserole Recipe
Top Tip
How to Serve Chicken Wild Rice Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Wild Rice Casserole Recipe

Why You'll Love This Recipe

This Chicken Wild Rice Casserole Recipe is truly a standout because it hits all those comfort meal notes, but with a wholesome twist using wild rice. It’s my go-to when I want something hearty without fuss, and it always delivers big flavor and cozy vibes.

Depth of Flavor: The combination of browned mushrooms, tender chicken, and that rich cheesy cream sauce creates a depth that’s just irresistible.
Nutty Wild Rice Blend: Wild rice adds a unique texture and flavor that lifts the casserole above your typical rice bake.
Versatile and Customizable: You can easily swap veggies or use different cheese blends, making it really adaptable to what you have on hand.
Freezer-Friendly: It’s perfect for meal prep, freezing, and reheating, so you’ll always have a tasty dinner waiting.

The image shows a close-up of a creamy rice casserole served in a white bowl. The dish has multiple textures and colors, with soft rice and wild rice mixed with small pieces of orange carrots, light green celery, and browned mushrooms. The top layer has golden toasted crumbs and is sprinkled with bright green chopped parsley. A gold spoon is scooping some of the casserole, showing the moist and cheesy inside with different shades of beige, brown, and hints of orange and green. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together simple ingredients that complement each other perfectly—the tender chicken offers protein, wild rice adds a chewy, nutty component, and the melty cheddar and Parmesan create that indulgent creamy texture we all love. Plus, the mix of veggies boosts flavor and nutrition without complicating prep.

Flat lay of a raw chicken breast cut into large bite-size pieces, a small mound of cooked wild rice blend, a chopped yellow onion, three chopped celery stalks, three chopped carrots, six minced garlic cloves, sliced baby Bella mushrooms, a few sprigs of fresh parsley, dried basil and thyme herbs scattered lightly, a small white bowl of olive oil, a small white bowl of unsalted butter, a small white bowl with milk, a small white bowl with low sodium chicken broth, a small white bowl of cornstarch powder, a small white bowl of Dijon mustard, a small white bowl of Worcestershire sauce, a small white bowl of chicken bouillon granules, a small white bowl of freshly grated sharp cheddar cheese, a small white bowl of freshly grated Parmesan cheese, a small white bowl of panko breadcrumbs, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild rice blend: I recommend a blend instead of pure wild rice to get the best texture—lightly chewy but not tough—plus it cooks more evenly.
Chicken breasts or thighs: Both work well; thighs add extra juiciness, but breasts keep it lean.
Yellow onion: Adds sweetness and depth when sautéed until soft.
Celery and carrots: Classic mirepoix veggies that build savory flavor and a little crunch.
Baby Bella mushrooms: Caramelizing these gives the dish an umami boost that I find absolutely essential.
Garlic cloves: Fresh garlic elevates the aroma and richness of the cream sauce.
Chicken broth: Forms the base of the homemade cream sauce and keeps things flavorful and moist.
Cornstarch: Thickens the sauce beautifully without clumps.
Butter and olive oil: I love the combination—they add richness and help develop flavor at each cooking step.
Flour: Creates a roux with butter for that thick, creamy base.
Milk: Smooths the sauce; whole milk works best for creaminess.
Dijon mustard & Worcestershire sauce: Small additions that sneak in tang and complexity.
Dried herbs (parsley, basil, thyme): These bring warmth and an herby note that balances the richness.
Sharp cheddar & Parmesan cheeses: The sharpness of cheddar with nutty Parmesan gives the sauce its signature cheesy kick.
Panko breadcrumbs (optional): Adds a crunchy, golden topping that I personally love for texture contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Chicken Wild Rice Casserole Recipe depending on the season and what’s in my fridge. Feel free to swap mushrooms for your favorite veggie or add a bit of heat with crushed red peppers if you like a subtle kick.

Variation: One of my favorite tweaks is using shredded rotisserie chicken instead of cooking chicken from scratch—it cuts down the prep time and infuses the casserole with extra flavor.
Dairy-Free Option: Try using coconut milk and dairy-free cheese alternatives, plus omit the panko topping, for a comforting allergen-friendly version.
Seasonal Veggies: Swap in winter squash or kale in colder months for a fresh seasonal twist.
Make it Gluten-Free: Use gluten-free flour and gluten-free panko breadcrumbs to keep it tasty without the gluten.

Step-by-Step: How I Make Chicken Wild Rice Casserole Recipe

Step 1: Prep and Season the Chicken

When I chop the chicken into large bite-sized pieces, I make sure to pat it dry with a paper towel—that extra step helps the seasoning stick and encourages a nice sear. Toss it with salt, pepper, and paprika right on your cutting board so every piece is evenly coated. It’s a simple trick I picked up that really upgrades the flavor.

Step 2: Sear the Chicken Until Opaque

Heat olive oil in a Dutch oven over medium-high heat and add the chicken pieces in a single layer. I let them sear undisturbed for about a minute to get that golden crust, then stir and cook just until they turn opaque but aren’t fully cooked through. This keeps the chicken juicy once it bakes later.

Step 3: Sauté Aromatics and Caramelize Mushrooms

After removing the chicken, I use the flavorful drippings to sauté onions, carrots, and celery until the onions turn soft and translucent. Then garlic goes in for a quick 30 seconds until fragrant. For the mushrooms, I melt butter with olive oil, cook them in a single layer without crowding, and turn them once they’re deeply golden. This caramelization is key to adding that umami punch.

Step 4: Whip Up the Cream Sauce

In the same pot (don’t clean it out – all those bits add flavor!), melt butter and olive oil, then whisk in flour to make a roux. Cooking the flour for two minutes helps avoid any raw flour taste. Slowly whisk in chicken broth mixed with cornstarch, then milk, Dijon mustard, Worcestershire sauce, chicken bouillon, and spices. You’ll want to keep whisking as it simmers to thicken beautifully. Once done, stir in half the cheddar and the Parmesan until melting into a luscious sauce.

Step 5: Combine Ingredients and Assemble

Add your partially cooked chicken, caramelized mushrooms, sautéed veggies, and cooked wild rice to the sauce. Stir gently but thoroughly to mix everything. Taste and adjust salt and pepper – I always add a pinch more at this stage to suit my taste buds. Transfer to a buttered or sprayed casserole dish, then sprinkle the remaining cheddar on top.

Step 6: Panko Topping and Baking

The panko topping is optional but trust me, it adds a delightful crunch. I toast panko in butter and olive oil until golden, then sprinkle it over the cheese. Cover the dish with foil and bake in a 350°F oven for about 30-35 minutes until hot, bubbly, and golden on top.

Top Tip

Over the years, I’ve learned a few things that make this Chicken Wild Rice Casserole Recipe come out perfectly every time. Here are some tips to help you nail it in your kitchen:

Pat Dry the Chicken: Moisture is the enemy of browning, so make sure your chicken is dry before seasoning to get that delicious sear.
Don’t Skip Caramelizing Mushrooms: Taking the time to cook mushrooms in batches without crowding adds a deep, rich flavor that can’t be rushed.
Watch Your Roux: Cook the flour and butter just long enough to remove the raw taste but not so long that it browns; this creates a silky, smooth sauce.
Check the Wild Rice Early: I always test the wild rice for doneness at 25 minutes even if the package says longer, because overcooked rice can get mushy in the casserole.

How to Serve Chicken Wild Rice Casserole Recipe

Garnishes

I typically sprinkle freshly chopped parsley right before serving for a pop of color and freshness. Sometimes I add a little extra cracked black pepper or even a few dashes of hot sauce if I want a zingy contrast. These simple touches brighten the rich casserole.

Side Dishes

This casserole is pretty hearty on its own, so I like to keep sides light. A crisp green salad with a zesty vinaigrette or steamed green beans with a squeeze of lemon work perfectly. For a bit more indulgence, roasted Brussels sprouts or garlic bread complement the creamy casserole beautifully.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this casserole in individual ramekins topped with panko for a pretty, personalized touch. Another fun idea is layering it in a clear glass baking dish so guests can see all those colorful layers of chicken, veggies, and rice before baking—always gets compliments!

Make Ahead and Storage

Storing Leftovers

After dinner, I store leftovers tightly covered in the fridge, usually in the original casserole dish or airtight containers. It keeps well for up to five days, and tastes even better reheated as the flavors meld.

Freezing

I’ve successfully frozen this casserole many times. Just assemble and cool it completely, double wrap with plastic wrap and foil, then freeze for up to three months. When ready, thaw in the fridge 24-48 hours, add panko topping if desired, and bake as usual. It’s a lifesaver for busy weeks.

Reheating

To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 20-25 minutes until heated through, stirring gently if in a pan to avoid drying out. Microwaving works for single servings but be careful not to overcook the chicken.

Frequently Asked Questions:

Can I use cooked rotisserie chicken instead of raw chicken?

Absolutely! Using shredded rotisserie chicken speeds up the prep. Just stir it into the cream sauce along with the cooked wild rice before baking.

What’s the best wild rice to use in this recipe?

I recommend a wild rice blend, which usually includes a mix of wild rice and brown rice. It offers the best texture—chewy but not too tough—and cooks faster than 100% wild rice. Avoid instant wild rice, which isn’t ideal here.

Can I make this Chicken Wild Rice Casserole Recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs for the topping. The recipe works beautifully with these substitutions.

How do I prevent the casserole from becoming too watery?

Be sure to cook the wild rice blend fully and drain any excess water before adding it to the casserole. Also, let the cream sauce thicken well on the stove before combining the ingredients. Covering the casserole while baking keeps moisture in without making it soggy.

Final Thoughts

This Chicken Wild Rice Casserole Recipe is one of those dishes that never fails to bring comfort and satisfaction. Whether you’re feeding a hungry family or prepping meals ahead, it’s full of flavor, texture, and heartiness. Whip this up when you want something cozy and nourishing—with just enough indulgence to feel like a treat. I can’t wait for you to try it and make it your own!